Va-lla-Choc Cheesecake

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Vanilla Wafer Base

• 8 ounces of vanilla wafers, crushed
• 1/4 cup of melted unsalted butter

Vanilla Filling

• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24 ounces total)
• 1 cup of granulated sugar
• 1 teaspoon of vanilla extract
• 3 large eggs, room temperature

Chocolate Ganache Topping

• 8 ounces of bittersweet chocolate, chopped
• 3/4 cup of heavy cream
• 2 tablespoons of corn syrup
• 1/4 teaspoon of kosher salt

Instructions

1. Preheat the oven to 350°F (180°C) and line a 9-inch springform pan with parchment paper.
2. In a bowl, mix the crushed vanilla wafers and melted butter together. Press the mixture into the bottom of the prepared pan and bake for 10 minutes.
3. In another bowl, beat the cream cheese, sugar, and vanilla extract together until smooth. Beat in the eggs one at a time, scraping down the sides of the bowl as needed.
4. Pour the cream cheese mixture over the baked crust and smooth out the top. Bake for 45 minutes or until the edges are golden and the center is almost set.
5. Cool the cheesecake to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
6. To make the chocolate ganache, put the chopped chocolate in a heatproof bowl. In a saucepan, heat the heavy cream, corn syrup, and salt over medium heat until it comes to a simmer. Pour the hot cream mixture over the chocolate and let sit for 1 minute. Stir until the chocolate is melted and the mixture is smooth.
7. Pour the chocolate ganache over the chilled cheesecake and smooth out the top. Chill the cheesecake again for at least 30 minutes.
8. Serve the cheesecake chilled, and enjoy the delicious combination of vanilla and chocolate flavors!