Chocolate Chip Cheesecake W/ganache

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 24 ounces neufchatel cheese
• 8 ounces part-skim ricotta cheese
• 2/3 cup sour cream
• 4 eggs
• 1 egg yolk
• 1/4 cup splenda sugar substitute
• 1 cup sugar
• 1 1/2 teaspoons vanilla
• 1/4 cup all-purpose flour
• 1 1/2 tablespoons cornstarch
• 1 cup mini bittersweet chocolate chips
• 3 cups graham crackers, crushed finely
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 egg
• 6 1/2 tablespoons butter, melted
• 1 1/2 cups milk chocolate, and dark chocolate mix
• 1/2 cup heavy cream

Recipe

• 1 preheat oven to 375 degrees farenheit.
• 2 crust:.
• 3 crush or process graham crackers until fine and mix with remaining crust ingredients. press into a 9-10 inch foil lined springform pan evenly and up the sides. bake at 375 for 8 minutes. remove and set aside.
• 4 filling:.
• 5 cream together (stand mixer reccomended) sugar and cream cheeses. add eggs/yolk one at a time until incorporated and fluffy. add ricotta, sour cream, vanilla, flour, cornstarch, and splenda, blend well. pour in mini chips and stir until incorporated.
• 6 baking:.
• 7 spread evenly into prepared crust. set in oven on middle rack. bake at 400 degrees farenheit for 40 minutes. reduce to 300 and continue baking until 2 inches away from the center is no longer liquid-y.
• 8 ganache:.
• 9 meanwhile, make the ganache.
• 10 either use double-boiler method or microwave (for microwave, heat heavy cream until steaming and stir in chocolate with mixing spoon. mix until chocolate is completely melted) and set aside.
• 11 final touches:.
• 12 once the cheesecake is done, remove from the oven and let cool for 5 minutes. spread ganache over cheesecake and cover with foil. let cool in fridge for 7-10 hours before eating. enjoy.