Recipe

Crust

1. Preheat oven to 325F.

2. In a food processor, place whole graham crackers and pulsate (adding more as needed), until you get 1 -1/2 cups of crumbs. If using a Ziplock bag to make your crumbs, crush your graham crackers in the bag, by smashing with a rolling pin. Add more as needed, to get 1 -1/2 cups.

3. Prepare graham cracker crust first by combining your graham cracker crumbs, sugar, and brown sugar, and stir well. Add melted butter and use a fork to combine ingredients together.

4. Pour your crumb mixture into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.

Ingredients

Graham Cracker Crust

• 1 -1/2 cups graham cracker crumbs

• 2 Tablespoons granulated sugar

• 1 Tablespoon brown sugar (can substitute white)

• 7 Tablespoons butter (melted)

Equipment

• 9" Springform pan

• Food processor or Ziplock bag and rolling pin (to crush graham crackers)

• Mixing bowls

• Stand-mixer or hand-held electric mixer

• Measuring cups

• Tbs/Tsp

• Sheet pan

Cheesecake

1. In the bowl of a stand mixer or in a large bowl (using a hand mixer) add softened cream cheese and beat until smooth and creamy (don’t over-beat or you’ll incorporate too much air).

2. Add the sugar to your mixture and beat again until creamy.

3. Next, add your sour cream, vanilla extract, and salt, beating until well-combined. If using a stand mixer, make sure you periodically scrape the sides and bottom of the bowl with a spatula, so that all ingredients are evenly incorporated.

4. Once everything is mixed, pour the cheesecake batter into the prepared springform pan. To insure against leaks, place pan on a baking sheet.

5. Transfer to the center rack of your oven and bake at 325F for 50-60 minutes (or longer as needed). Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly. Don't over-bake or the texture will suffer!

6. Remove the cheesecake from the oven and allow to cool on top of the oven for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks). Do not remove the ring of the springform pan.

7. Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator.

8. But before you bring to the refrigerator, Make your chocolate ganache. For the ganache, chop chocolate bars into chunks and place in a heat proof bowl.

9. Add heavy cream to small saucepan and heat on medium heat. - Make sure you don't bring your cream to a heavy boil or it will burn!

10. Once heated through, pour your cream into your bowl of chocolate.

11. Mix mixture, until chocolate is melted.

12. Spoon melted chocolate on top of cake and garnish with fresh strawberries.

13. Allow cheesecake to cool overnight or at least 6 hours in the refrigerator. Remove the ring of the springform pan just before serving then return it to the pan to store.

Cheesecake

• 32 oz cream cheese softened to room temperature

• 1 cup sugar

• 2/3 cups sour cream

• 1/2 teaspoons vanilla extract

• 1/8 teaspoon salt

• 4 large eggs room temperature, lightly beaten

• Package of strawberries (for garnish)

• 2 - 4oz semi-sweet chocolate bars

• 1 cup of heavy whipping cream