Instructions:

Prepare the Crust:

  1. Preheat oven to 325°F (163°C).

  2. In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.

  3. Press the mixture firmly into the bottom of a springform pan.

  4. Bake for 10 minutes, then remove and let cool.

Make the Cheesecake Filling:

  1. In a large bowl, beat cream cheese and sugar until smooth and creamy.

  2. Add eggs one at a time, mixing well after each addition.

  3. Stir in vanilla extract, then add heavy cream and cornstarch, blending until smooth.

  4. Pour the filling over the cooled crust and smooth the top.

  5. Bake for 55-60 minutes, or until the center is just set.

  6. Allow the cheesecake to cool completely, then refrigerate for at least 4 hours.

Prepare the Pastry Cream:

  1. Heat milk in a saucepan over medium heat until warm but not boiling.

  2. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth.

  3. Gradually add the warm milk to the egg mixture, whisking constantly.

  4. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until thickened.

  5. Remove from heat and stir in vanilla extract and butter until smooth.

  6. Let cool slightly, then spread evenly over the chilled cheesecake.

Make the Ganache:

  1. Heat heavy cream in a small saucepan until it reaches a gentle simmer.

  2. Pour the hot cream over the chocolate chips in a bowl and let sit for 1-2 minutes.

  3. Stir until smooth and glossy, then mix in vanilla extract.

  4. Allow the ganache to cool slightly before pouring over the pastry cream layer, spreading evenly.

Chill & Serve:

  1. Refrigerate the cheesecake for at least 2 more hours to allow all layers to set.

  2. Slice and serve chilled. Enjoy!


Nutritional Information:

Prep Time: 30 minutes

Cooking Time: 60 minutes

Total Time: 5 hours (including chilling)

Calories: 480 kcal per serving

Servings: 12 servings