Instructions
Make the crust:
Preheat oven to 325°F (163°C).
Mix graham crumbs, sugar, and melted butter.
Press into the bottom of a 9-inch springform pan. Bake 10 minutes, then set aside.
Make cheesecake filling:
Beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing on low speed.
Stir in sour cream and vanilla.
Pour into crust and bake 50–60 minutes, until center is almost set. Cool completely.
Make pastry cream:
Heat milk in a saucepan until just simmering.
In a bowl, whisk sugar, egg yolks, and cornstarch.
Slowly whisk in hot milk, then return mixture to the pan.
Cook over medium heat until thickened. Remove from heat, stir in butter and vanilla. Cool completely.
Assemble:
Spread cooled pastry cream over the cheesecake layer. Chill for at least 1 hour.
Make ganache:
Heat heavy cream until just simmering, pour over chopped chocolate.
Let sit 1–2 minutes, then stir until smooth.
Finish:
Pour ganache over the pastry cream layer. Chill until set.
Tip: For the cleanest slices, warm your knife in hot water and wipe between each cut.
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