Total Time
1hr
Prep 20 mins
Cook 40 mins

A recipe I found online, deconstructed, and modified to my liking.

Ingredients Nutrition

Directions

  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.