NY Cheesecake with Chocolate Ganache

This is a basic NY cheesecake recipe and is really good.  I usually make it with an Oreo cookie crust and chocolate ganache.  But you can pretty much do anything, like a ginger cookie crust with strawberry topping or even cherries. Another way to make it you own is by using some fruit jam.

I have used raspberry and strawberry jam and even dulce de leche, by mixing in after you have prepared the batter.  Poor half of the batter in the the baking pan then add the flavor you want using a spoon.  Add as much as you want then add the other half and mix some on top of the cheesecake too.

 Ingredients:

6 Honey Made Honey Grahams, finely crushed (about 1 cup)

3 Tbsp. sugar

3 Tbsp. butter or margarine, melted

5 pkg. (8 oz. each) Philadelphia Cream Cheese, softened

1 cup sugar

3 Tbsp. flour

1 Tbsp. vanilla

1 cup Sour Cream

4 eggs

Heat oven to 325°F.

Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese, 1 cup of sugar and vanilla with mixer until well blended.  Mix in the flour and sour cream, then add eggs, one at a time, mixing on low speed until blended. Pour over crust.

Bake for 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim.

Chocolate Ganache Ingredient:

8 oz semisweet chocolate, coarsely chopped

1 cup heavy cream

1 tablespoon unsalted butter, at room temperature

Place chocolate in a medium heatproof bowl; set aside
Place cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and let stand until chocolate has softened, about 5 minutes.  Add butter and stir until smooth. Pour over cheesecake. Refrigerate for at least 4 hours before cutting.  Enjoy!!