Boston Dream Cream Cheesecake

Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press this mixture into the bottom of the prepared pan to form the crust.
Bake the crust for 10 minutes, then let it cool completely.
2. Prepare the Chocolate Layer:
In a small saucepan, heat heavy cream over medium heat until it simmers.
Pour the semi-sweet chocolate chips into a bowl and pour the hot cream over the top. Let it sit for 2 minutes, then stir until smooth.
Spread the chocolate mixture evenly over the cooled crust and refrigerate for 30 minutes.
3. Prepare the Cream Cheese Filling:
In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
Add the eggs, one at a time, beating well after each addition.
Mix in the heavy cream and vanilla extract until fully incorporated and smooth.
Pour the cream cheese mixture over the chocolate layer in the crust.
4. Bake the Cheesecake:
Bake for 55-60 minutes, or until the center is set (it should still be a little jiggly).
Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight for the best results.
5. Prepare the Ganache:
In a small saucepan, heat the heavy cream over medium heat until it simmers.
Pour the semi-sweet chocolate chips into a bowl, and pour the hot cream over the chips. Let it sit for 2 minutes, then stir until smooth.
Pour the ganache over the chilled cheesecake, spreading it evenly across the top.
6. Chill and Serve:
Refrigerate the cheesecake for an additional 30 minutes before serving to allow the ganache to set.
Serving and Storage Tips