The Ultimate Triple-Layer Cheesecake Recipe

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Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, melted

New York-Style Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1 tablespoon pure vanilla extract
• 4 large eggs, at room temperature
• 1/2 cup sour cream, at room temperature

Fudge Brownie Topping

• 1 cup semisweet chocolate chips
• 1/4 cup unsalted butter
• 1/3 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 2 large eggs, at room temperature

Directions

1. Preheat the oven to 325°F. Grease a 9-inch springform pan.
2. In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture onto the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
3. In a large bowl, use an electric mixer to beat the cream cheese until smooth. Add the sugar, flour, and vanilla extract and continue to beat until well combined. Gradually add the eggs, one at a time, mixing well after each addition. Fold in the sour cream.
4. Pour the filling over the cooled crust. Bake for 50-60 minutes, or until the cheesecake is set and lightly golden on top. Let cool to room temperature, then refrigerate for at least 2 hours or overnight.
5. To make the topping, melt the chocolate chips and butter together in a saucepan over low heat. In a separate bowl, whisk together the sugar, flour, and baking powder. Add the eggs and mix until well combined. Stir in the melted chocolate until smooth.
6. Preheat the oven to 350°F. Spread the brownie batter over the chilled cheesecake. Bake for 20-25 minutes, or until the topping is set. Let cool before serving.