Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup unsalted butter, melted
For the Cheesecake Layer:
3 (8 oz) packages cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1 tbsp all-purpose flour
For the Pastry Cream Topping:
2 cups whole milk
1/2 cup granulated sugar
4 large egg yolks
1/4 cup cornstarch
1 tsp vanilla extract
2 tbsp unsalted butter
For the Chocolate Ganache:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
1 tbsp unsalted butter
Directions:
Preheat oven to 325°F (163°C).
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
In a large mixing bowl, beat cream cheese until smooth. Add sugar and beat until combined.
Mix in eggs one at a time, then stir in vanilla, sour cream, and flour until fully incorporated.
Pour batter over the cooled crust and smooth the top. Bake for 50-55 minutes or until the center is just set. Let cool, then refrigerate for at least 4 hours or overnight.
While the cheesecake cools, make the pastry cream: In a saucepan, heat milk until steaming. In a separate bowl, whisk egg yolks, sugar, and cornstarch until pale. Slowly add the hot milk, whisking constantly. Return to saucepan and cook over medium heat until thickened. Remove from heat, stir in vanilla and butter. Cool completely, then spread over the chilled cheesecake.
For the ganache, heat cream and butter until hot but not boiling. Pour over chocolate chips and let sit for 2 minutes, then stir until smooth.
Pour ganache over the pastry cream and refrigerate until set.
Slice and serve chilled.
Prep Time: 30 minutes | Cooking Time: 55 minutes | Total Time: 6 hours (includes chill time)
Kcal: 540 kcal | Servings: 12 slices