The Savory Indulgence Cheesecake

Ingredients for the Parmesan & Garlic Base:

• 1 cup Parmesan cheese, grated
• 1/2 cup Panko breadcrumbs
• 1/4 cup unsalted butter, melted
• 2 garlic cloves, minced

Ingredients for the New York-Style Filling:

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 tbsp vanilla extract
• 4 large eggs, room temperature
• 1/2 cup sour cream

Ingredients for Chocolate Ganache Topping:

• 1/2 cup heavy cream
• 4 oz bittersweet chocolate, chopped
• 1 tbsp unsalted butter, room temperature

Directions:

1. Preheat the oven to 325°F and grease a 9-inch springform pan.
2. In a small bowl, mix together the Parmesan cheese, breadcrumbs, melted butter, and minced garlic. Press the mixture onto the bottom and about 1 inch up the sides of the prepared pan. Bake the crust for 10 minutes and then let it cool while making the filling.
3. In a large bowl, beat the soft cream cheese until creamy. Gradually beat in the sugar and vanilla extract. Add the eggs one at a time, beating well after each addition. Stir in the sour cream and mix well.
4. Pour the filling onto the cooled crust and smooth the top with a spatula. Bake for 60-65 minutes or until the edges are lightly browned and the center is almost set.
5. Let the cheesecake cool to room temperature before placing in the refrigerator for at least 4 hours or overnight.
6. For the ganache topping, heat the heavy cream in a small saucepan over medium heat until it just begins to boil. Remove from heat and add the chopped chocolate and butter. Stir until the chocolate is melted and smooth.
7. Spread the ganache on top of the cheesecake and let it set in the refrigerator for at least 1 hour. Serve chilled.