Carrot Cake Cheesecake with Chocolate Ganache

Ingredients:

• 1 carrot cake mix (prepared according to package instructions)
• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sugar
• 2 eggs, room temperature
• 1 tsp vanilla extract
• 1/4 cup flour
• 8 oz. sour cream
• 1/2 cup heavy whipping cream
• 1 cup semi-sweet chocolate chips

Directions:

1. Preheat oven to 350°F.
2. Prepare the carrot cake mix according to package instructions.
3. Spread the prepared carrot cake batter evenly into the bottom of a 9-inch springform pan.
4. In a separate bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese with the sugar until smooth.
5. Add in the room temperature eggs and vanilla extract, and mix until well combined.
6. Slowly add in the flour, mixing until just incorporated.
7. Stir in the sour cream until the mixture is smooth.
8. Pour the cheesecake mixture over the carrot cake base in the springform pan.
9. Bake for 45-50 minutes or until the cheesecake is set in the middle and the edges are lightly golden brown.
10. Cool the cheesecake to room temperature before placing in the refrigerator to chill for at least 2 hours.
11. Once the cheesecake is thoroughly chilled, begin making the chocolate ganache.
12. In a small saucepan, heat the heavy whipping cream over medium heat until it begins to simmer.
13. Remove from heat and add in the semi-sweet chocolate chips.
14. Using a whisk, stir the chocolate chips until they have melted and the mixture is smooth.
15. Pour the chocolate ganache over the top of the chilled cheesecake.
16. Refrigerate the cheesecake for an additional 30 minutes to allow the ganache to set.
17. Serve and enjoy!