Creamy Chocolate Cheesecake

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Ingredients:

• 2 cups Graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 4 containers NORMAN’S KOSHER CHOLOV YISROEL CREAM CHEESE, softened
• 1 1/4 cups granulated sugar
• 1 tsp vanilla extract
• 4 eggs, room temperature
• 1 1/2 cups semisweet chocolate chips
• 3/4 cup heavy cream

Instructions:

1. Preheat the oven to 350°F.
2. In a bowl, combine the Graham cracker crumbs and melted butter. Press the mixture onto the bottom of a 9-inch springform pan.
3. In another bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Add the eggs, one at a time, and beat until just combined. Pour the mixture onto the crust.
4. Bake for 45 to 50 minutes, or until the cheesecake is set but still slightly jiggly in the center.
5. Let the cheesecake cool to room temperature, then chill in the refrigerator for at least 2 hours.
6. In a microwave-safe bowl, melt the chocolate chips and heavy cream together in 30-second increments until smooth and shiny. Let the mixture cool for a few minutes.
7. Remove the cheesecake from the pan and place it on a serving plate. Pour the chocolate ganache over the top of the cheesecake.
8. Refrigerate the cheesecake until the ganache is set, about 30 minutes.
9. Serve chilled, and enjoy!