Creamy Delight Cheesecake Recipe

Ingredients:

• Shortbread Base:
• 2 cups of shortbread cookie crumbs
• 1/3 cup of unsalted butter, melted
• Vanilla Filling:
• 24 ounces of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 1/2 cups of granulated sugar
• 3 tablespoons of all-purpose flour
• 4 large eggs
• 2 teaspoons of pure vanilla extract
• Chocolate Ganache Topping:
• 8 ounces of semisweet chocolate chips
• 1/2 cup of heavy cream

Instructions:

1. Preheat the oven to 350°F. Grease the bottom and side of a 9-inch springform pan with butter.
2. Shortbread Base: In a bowl, mix the shortbread crumbs and melted butter together until combined. Press the mixture into the bottom of the springform pan and bake for 10 minutes. Remove from the oven and let cool for 5 minutes.
3. Vanilla Filling: In a large bowl, beat the cream cheese, sugar, and flour together until creamy and smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and mix until combined.
4. Pour the cheesecake filling over the cooled shortbread base. Place the springform pan on a baking sheet and bake for 50 to 55 minutes until the cheesecake is set but slightly jiggly in the center.
5. Remove from the oven and let cool for 15-20 minutes, then refrigerate for at least 4 hours or overnight.
6. Chocolate Ganache Topping: In a microwave-safe bowl, heat the chocolate chips and heavy cream until the chocolate is melted, stirring every 15 seconds. Let cool for a few minutes.
7. Pour the chocolate ganache over the chilled cheesecake and spread evenly. Refrigerate for another 30 minutes.
8. Remove the cheesecake from the springform pan and serve chilled.