Creamy Chocolate Bliss Cheesecake

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Shortbread Base Ingredients:

• 1 1/2 cups of shortbread cookie crumbs
• 1/4 cup of unsalted butter, melted

Plain Filling Ingredients:

• 16 ounces of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup of granulated sugar
• 2 teaspoons of pure vanilla extract
• 4 eggs, room temperature
• 1/2 cup of sour cream

Chocolate Ganache Topping Ingredients:

• 1/2 cup of heavy cream
• 1/2 cup of semisweet chocolate chips

Instructions:

1. Preheat the oven to 350°F. Grease the bottom and sides of a 9-inch springform pan with butter or non-stick spray.
2. Mix the shortbread cookie crumbs and melted butter in a bowl. Press the mixture onto the bottom of the prepared pan.
3. In a large mixing bowl, beat the cream cheese with an electric mixer until creamy. Add the sugar and vanilla extract, and continue to beat until smooth.
4. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Mix in the sour cream.
5. Pour the filling over the prepared crust, and smooth out the top with a spatula. Bake for 45 minutes, or until the center is almost set and the edges are golden brown.
6. Remove the cheesecake from the oven and let it cool to room temperature.
7. In a small saucepan, heat the heavy cream over medium heat until it begins to steam. Pour the hot cream over the chocolate chips in a heatproof bowl and let it sit for 1-2 minutes. Stir the chocolate until it is melted and glossy.
8. Pour the chocolate ganache over the cooled cheesecake, and use a spatula to spread it out evenly. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight.
9. When ready to serve, run a knife around the edges of the pan to loosen the cheesecake. Release the springform clasp and slice.