Ingredients:
Cheesecake:
nonstick baking spray
2 tablespoons melted butter
a full 9 ounce package of chocolate wafer cookies
3 (8oz) bars of softened cream cheese
1 cup sugar
2 large eggs
1 cup sour cream
1 tablespoon vanilla extract
1 cup semi sweet chocolate chips
Chocolate Ganache:
1/2 cup heavy whipping cream
3 oz high quality milk chocolate broken into small pieces
Method:
Preheat your oven to 350°F. Spray a 9" nonstick springform pan with nonstick baking spray. Using a food processor, pulse the chocolate wafer cookies until they form crumbs. Transfer to a medium mixing bowl. Combine the cookie crumbs with the melted butter. Press the buttered cookie crumbs into the prepared springform pan. Bake for 15 minutes and let cool on a baking rack after.
If you have a Kitchen Aid mixer this is the time to use it. If you have a hand mixer use a large enough bowl. Place the cream cheese and beat until fluffy. Add sugar and the eggs to the cream cheese. Beat until the mixture is smooth. Next, beat in the sour cream, and the vanilla extract. Fold in the chocolate chips. Pour the batter into the prepared cookie crust. Bake for an hour at 350°F. After baking for an hour, turn off the oven and leave the cake in the oven for an hour to rest. After resting in the oven, it is time to prepare the ganache topping. Using a double boiler, heat 1/2 cup of heavy whipping cream. When the heavy cream begins to simmer, add the 3 ounces of milk chocolate. Stir until the chocolate has melted completely and the ganache is smooth. Using a spatula, spread the chocolate ganache over the top of cheesecake. Place in the refrigerator so that the ganache can set up for at least 4 hours. Run a paring around the edge of the cheesecake. This will loosen the cake from the pan. Release the sides of the pan and now the cheesecake is ready to serve and slice.
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