Cheesecake Nirvana

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Ingredients:

• 200g Shortbread biscuits
• 100g Unsalted butter, melted
• 32oz NORMAN’S KOSHER CHOLOV YISROEL CREAM CHEESE
• 200g Granulated sugar
• 4 Large eggs, room temperature
• 1 tsp Vanilla extract
• 200g Semi-sweet chocolate chips
• 240ml Heavy cream
• 1 tbsp Unsalted butter

Instructions:

1. Preheat oven to 350°F/180°C. Grease a 9-inch springform pan.
2. Place Shortbread biscuits into a food processor and pulse until they resemble fine crumbs. Add melted butter and pulse again to combine.
3. Press the Shortbread mixture into the bottom of the prepared pan and bake for 10 minutes. Remove from the oven and let cool.
4. In a large bowl, beat cream cheese and sugar together until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Pour the mixture over the cooled crust and smooth the top with a spatula. Bake for 50-55 minutes, or until the edges are light golden brown and the center is slightly jiggly.
6. Let the cheesecake cool in the pan on a wire rack for 1 hour. Cover and refrigerate for at least 4 hours or overnight.
7. For the chocolate ganache topping, place the chocolate chips into a heatproof bowl. In a small saucepan, heat heavy cream and butter over medium heat until it begins to simmer. Pour the hot cream over the chocolate and let it sit for 5 minutes before stirring until the chocolate has fully melted and the mixture is smooth.
8. Pour the chocolate ganache over the chilled cheesecake, spreading it evenly. Chill for an additional hour or until the chocolate has set.
9. Serve and enjoy the Cheesecake Nirvana!