Creamy Chocolate Cheesecake

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Graham Cracker Base:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted

Plain Filling:

• 3 containers (24 ounces in total) NORMAN’S KOSHER CHOLOV YISROEL CREAM CHEESE, at room temperature
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract

Chocolate Ganache Topping:

• 1/2 cup semi-sweet chocolate chips
• 1/4 cup heavy cream

Instructions:

1. Preheat the oven to 325°F.
2. In a medium bowl, mix the graham cracker crumbs and melted butter until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Remove from the oven and let cool.
4. In a large bowl, beat the cream cheese and sugar at medium-high speed until creamy and smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Pour the filling into the cooled crust and bake for 50-55 minutes, or until the cheesecake is set but still slightly jiggly in the center.
6. Remove the cheesecake from the oven and let cool on a wire rack for 10 minutes.
7. In a small saucepan, heat the chocolate chips and heavy cream over low heat, stirring constantly, until melted and smooth.
8. Pour the chocolate ganache over the cooled cheesecake and spread evenly with a spatula.
9. Let the cheesecake chill in the refrigerator for at least 3 hours before serving.
10. Enjoy your delicious Creamy Chocolate Cheesecake!