Instructions
Make the crust:
Preheat oven to 350°F (175°C).
Mix graham cracker crumbs, sugar, and melted butter until evenly moistened. Press firmly into the bottom of an 8-inch (20 cm) square baking pan lined with parchment paper.
Bake for 8 minutes, then let cool slightly.
Make the cheesecake layer:
Beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, beating well after each addition. Stir in vanilla and sour cream.
Pour over the cooled crust.
Bake:
Bake for 25–30 minutes, until the center is almost set.
Let cool completely, then refrigerate for at least 2 hours.
Make and apply the ganache:
Heat the heavy cream in a small saucepan until it just begins to simmer. Pour over the chopped chocolate and let sit for 2 minutes.
Stir gently until smooth and glossy. Add butter if desired.
Pour the ganache over the chilled cheesecake layer, spreading evenly.
Finish:
Chill for 1 more hour until the ganache sets.
Slice into bars using a hot, dry knife for clean cuts.
Tip: You can swap dark chocolate for milk chocolate if you prefer a sweeter topping.
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