CHOCOLATE CHIP CHEESECAKE W/GANACHE

Chocolate Chip Cheesecake W/Ganache image

Provided by BachFromTheDead

Time 1h

Yield 1 cheesecake, 12 serving(s)

Number Of Ingredients 18

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 white
6 1/2 tablespoons butter, melted
1 1/2 cups milk chocolate, and dark chocolate mix
1/2 cup heavy cream

Steps:

Preheat oven to 375 degrees farenheit.
CRUST:.
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.
FILLING:.
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.
BAKING:.
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.
GANACHE:.
Meanwhile, make the ganache.
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.
FINAL TOUCHES:.
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.