Lemon Cream Cheese Cheesecake with Chocolate Ganache Topping

Ingredients:

• 1 package Lemon Bars mix
• 2 tablespoons unsalted butter, melted
• 16 oz. NORMAN’S KOSHER CHOLOV YISROEL CREAM CHEESE, softened
• 1/2 cup granulated sugar
• 1/2 teaspoon pure vanilla extract
• 2 large eggs, room temperature
• 1/4 cup sour cream
• 1/2 cup semisweet chocolate chips
• 1/4 cup heavy cream

Directions:

1. Preheat oven to 325°F (160°C). In a bowl, mix together the lemon bar mix and melted butter. Press the mixture evenly into the bottom and slightly up the sides of a 9-inch springform pan.
2. Bake crust for 10 minutes or until lightly golden. Remove from oven and let cool.
3. For the filling, beat the cream cheese and sugar together in a large bowl until creamy. Add in the vanilla extract and beat until combined.
4. Add the eggs one at a time, beating well after each addition. Stir in the sour cream until smooth.
5. Pour the cream cheese mixture into the prepared crust and smooth out the top. Bake in the preheated oven for 35-40 minutes, or until the center is almost set. Let cool to room temperature.
6. For the ganache topping, melt the chocolate chips and heavy cream together in a double boiler or in 30-second intervals in the microwave, stirring frequently until smooth.
7. Pour the ganache over the cooled cheesecake and spread it out in an even layer with a spatula. Chill the cheesecake in the refrigerator for at least 2 hours or until set, then serve.