Creamy Chocolate Cheesecake

Graham Cracker Crust

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

Cream Cheese Filling

• 2 containers Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature

Hot Fudge Topping

• 1/2 cup heavy cream
• 1/2 cup semisweet chocolate chips
• 2 tablespoons unsalted butter

Directions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined and press evenly into the bottom of the prepared pan.
3. Bake crust for 10 minutes, then remove from oven and set aside.
4. In a large mixing bowl, beat cream cheese until smooth. Add sugar and vanilla extract, and beat until well combined.
5. Add eggs, one at a time, beating well after each addition.
6. Pour cream cheese mixture over the prepared crust.
7. Bake for 35-40 minutes, or until the center is almost set.
8. Remove cheesecake from the oven and let it cool to room temperature.
9. In a small saucepan, bring heavy cream to a simmer. Remove from heat and add chocolate chips and butter. Stir until chocolate is melted and the mixture is smooth.
10. Pour the hot fudge topping over the cheesecake, spreading it evenly.
11. Refrigerate cheesecake for at least 4 hours, or overnight before serving.