We just can’t let valentine’s day get away without posting this Cheesecake with Chocolate Ganache.  If you want to do something extra special for your sweeties, this is it!  We love this cheesecake because it’s simple to make, it never fails, it never cracks, and it always comes out delicious!  The touch of chocolate in the chocolate crust and ganache topping makes it absolutely fabulous!

You can use some fresh raspberries or strawberries to dress it up for valentine’s, but even without I promise this cheesecake will be a hit; it’s perfect for any holiday or any gathering!

Cheesecake with Chocolate Ganache

Ingredients:

2 1/2 cups Oreo cookie crumbs (finely crushed with the cream center)
2 tablespoons melted butter
5 (8 ounce) packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons flour
1 teaspoon vanilla
1 teaspoon almond extract
4 eggs plus 2 egg yolks
1/2 cup heavy cream

Directions:

Place a baking sheet with about 1 inch of water on the lower rack of your oven (this will add moisture to the oven to prevent the cheesecake from splitting and it will catch any drips).

Preheat oven to 250 degrees.

Butter the bottom and sides of a 10 inch spring form pan.  Mix Oreo crumbs with melted butter and press into the bottom the pan.  Set aside.

In mixer, combine cream cheese with 1 1/2 cups sugar, scraping the sides of the bowl often.  Add flour to remaining 1/4 cup sugar and add to cream cheese mixture, add vanilla and almond extract.  Scrape down the sides of the bowl.  Add the eggs one at a time, scraping down the bowl between each egg.  Add the cream and mix completely.

Pour into prepared crust.  Bake at 250 for 2 hours.  Turn off the oven and let the cheesecake stand in the oven for 1 hour.  Remove from oven and cool completely.  Refrigerate overnight.

Chocolate Ganache Cheesecake Topper

1/3 cup heavy cream
1 tablespoon butter
1 tablespoon sugar
3 ounces semi-sweet chocolate chips

Once the cheesecake has cooled overnight, place chocolate chips in a bowl and set aside.   Heat cream, butter and sugar in a saucepan over medium-high heat.  Bring to a boil  {Watch out, it can boil over quickly} and immediately pour over the chocolate chips.  Allow to stand 3-4 minutes until the chocolate melts.  Stir until smooth.  Pour over the cheesecake.  Use a spatula to spread the ganache evenly over the top of the cheesecake – just to the edges, not over the sides.  Refrigerate at least 30 minutes to set.

NOTES:  Use a piece of unflavored dental floss to cut perfect pieces!  YUMMMMM

You can freeze this cheesecake after it has cooled overnight.  Just remember it needs to thaw in the refrigerator for a day (if you try to thaw it on the counter faster it will get mushy).  Once it is thawed completely add the ganache topping.