Creamy Chocolate Shortbread Cheesecake

Ingredients:

• 1 1/2 cups shortbread cookie crumbs
• 1/4 cup unsalted butter, melted
• 3 containers (8 oz each) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 3 eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Instructions:

1. Preheat oven to 350 degrees F (180 degrees C).
2. In a mixing bowl, combine the shortbread crumbs and melted butter until the mixture holds together. Press the mixture onto the bottom of a 9-inch springform pan.
3. In a large mixing bowl, beat the cream cheese until smooth.
4. Add sugar and flour, beating well.
5. Add eggs, one at a time, beating well after each addition.
6. Stir in vanilla extract.
7. Pour the mixture onto the crust.
8. Bake for 45-50 minutes or until the center is almost set.
9. Remove from the oven and let the cheesecake cool completely at room temperature. Chill for at least 2 hours in the refrigerator.
10. While the cheesecake is chilling, prepare the chocolate ganache topping.
11. In a small saucepan, heat the heavy cream over medium heat until it starts to simmer.
12. Remove from heat and add the chocolate chips. Stir until smooth.
13. Let the ganache cool slightly before pouring it over the cheesecake.
14. Refrigerate the cheesecake for at least 1 hour or until the ganache is set.

Tips:

• Before measuring the shortbread cookie crumbs, crush the cookies into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing them with a rolling pin.
• Make sure the cream cheese is at room temperature before using it. This will help prevent lumps in the cheesecake batter.
• For a smoother cheesecake texture, beat the cream cheese until really creamy and smooth before adding the other ingredients.
• Before slicing the cheesecake, dip the knife into hot water and wipe it dry. This will help you cut the cheesecake into clean slices.