Carrot Cake Cheesecake with Chocolate Ganache Topping

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup finely chopped pecans
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup unsalted butter, melted
• 1 cup shredded carrots
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• Pinch of salt
• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup powdered sugar
• 1/4 cup unsalted butter, softened
• 1 tsp vanilla extract
• 8 oz bittersweet chocolate, chopped
• 1 cup heavy cream

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan with cooking spray.
2. In a medium bowl, mix together the graham cracker crumbs, chopped pecans, granulated sugar, brown sugar, and melted butter until well combined.
3. Press the crumb mixture onto the bottom and halfway up the sides of the prepared pan. Bake for 10 minutes. Let cool completely.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar with an electric mixer until smooth.
5. Add the eggs, one at a time, beating well after each addition.
6. Mix in the vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and pinch of salt.
7. Fold in the shredded carrots. Pour the filling into the crust.
8. Bake for 45-50 minutes, or until the cheesecake is set and slightly jiggly in the center. Let cool to room temperature.
9. In a separate bowl, beat the remaining Norman's Kosher Cholov Yisroel Cream Cheese, powdered sugar, unsalted butter, and vanilla extract with an electric mixer until smooth and creamy. Spread over the cooled cheesecake.
10. In a small saucepan, heat the heavy cream until it just begins to boil. Remove from heat and add the chopped bittersweet chocolate. Stir until the chocolate is melted and mixture is smooth.
11. Pour the ganache over the cream cheese layer. Chill the cheesecake in the refrigerator for at least 2 hours before serving.