Chocolate Cheesecake Recipe

Container: 9" springform pan, saucepan, small bowl

Prep Time: 30 minutes

Serving Description: 1/12 slice

Servings: 12

Ingredients

- 2 sleeves chocolate graham crackers, broken - 8 tablespoons unsalted butter - softened - 1 cup milk - 4 egg yolks - large - 1/4 cup flour - 1/2 teaspoon vanilla - package 10 ounces white chocolate or chocolate chips - 32 ounces cream cheese - 1/3 cup confectioners' sugar - 1 teaspoon vanilla extract - 1/4 teaspoon salt white chocolate chips for garnish, optional

Directions Crust

• In food processor, place broken crackers and butter. Process until finely ground and combined.
• Press half of crumb mixture on bottom of springform pan. Reserve rest of crumbs.
• Refrigerate crust until set, at least 1 hour or put in freezer.

Cheesecake Filling:

• Heat 3/4 cup milk in saucepan to a simmer.
• Whisk together egg yolks, flour, 1/4 cup milk, and 1/2 teaspoon vanilla in small bowl.
• When milk simmers, slowly whisk into yolk mixture.
• Return all to saucepan and cook over medium heat, whisking continuously until thick and glossy, 2-3 minutes. Remove from heat.
• Add in all but 1/4 cup chips. Whisk until all chips are melted.
• Transfer mixture to bowl and cover with plastic wrap, pressing it directly on surface.
• Refrigerate until cold and set (at least 1 hour or up to 2 days).
• With electric mixer, beat cream cheese, sugar, vanilla, and salt together until light and fluffy.
• Reduce speed to medium, add chilled chocolate mixture. Combine thoroughly.
• Pour 1/4 mixture over cracker crust.
• Spread evenly over crust and sprinkle 1/3 of crumbs over filling along with 1/2 of reserved chips.
• Repeat the layers two more times. Top layer is cracker crumbs.
• Garnish with white chocolate chips desired.
• Refrigerate until set, at least one hour. Remove sides of pan and serve. You can wrap the cheesecake in plastic and store it in the refrigerator up to 3 days.