Creamy Vanilla Fudge Cheesecake

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Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Vanilla Filling

• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 3/4 cup sour cream
• 1 tablespoon pure vanilla extract

Fudge Brownie Topping

• 2 cups semisweet chocolate chips
• 3/4 cup heavy cream
• 1/2 cup unsalted butter, cut into small pieces
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 325°F and grease a 9-inch springform pan.
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture onto the bottom of the prepared pan, and bake for 10 minutes. Remove from oven and let cool.
3. In a large bowl, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Add the sour cream and vanilla extract, and mix until well combined.
4. Pour the cheesecake mixture over the cooled crust and smooth the top. Bake for 45-50 minutes until set. The center may still jiggle a little when you shake the pan, but it will firm up as it cools.
5. Meanwhile, prepare the fudge brownie topping. In a medium saucepan, heat the chocolate chips, heavy cream, butter, and salt over low heat, stirring frequently, until the chocolate has melted and the mixture is smooth. Remove from heat and let cool slightly.
6. Pour the fudge brownie topping over the cheesecake, and smooth it out into an even layer. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight.
7. Once the cheesecake has chilled and the topping has set, run a knife around the edges of the pan to loosen the cheesecake. Remove the springform pan ring and slice the cheesecake into pieces to serve.