Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
For the Custard Layer:
- 2 cups whole milk
- ½ cup granulated sugar
- 3 tbsp cornstarch
- 4 large egg yolks
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
For the Chocolate Ganache:
- ½ cup heavy cream
- 4 oz semi-sweet chocolate, chopped
Instructions
Step 1: Prepare the Crust
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let cool.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing after each addition.
- Mix in vanilla extract and sour cream until fully incorporated.
- Pour the filling over the cooled crust.
- Bake for 50-55 minutes or until the center is slightly jiggly but set.
- Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight.
Step 3: Prepare the Custard Layer
- In a saucepan, heat milk over medium heat until warm.
- In a separate bowl, whisk sugar, cornstarch, and egg yolks until smooth.
- Slowly pour the warm milk into the egg mixture, whisking continuously.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
- Remove from heat, stir in vanilla and butter, then let cool slightly.
- Spread the custard evenly over the chilled cheesecake. Refrigerate for 1 hour.
Step 4: Make the Chocolate Ganache
- Heat the heavy cream in a small saucepan until it begins to simmer.
- Pour over the chopped chocolate and let sit for 2 minutes.
- Stir until smooth, then let cool slightly.
- Pour the ganache over the custard layer and spread evenly.
- Refrigerate for another hour before serving.