Cooking Ganache Topped Cheesecake: The Process

• Step 1: Prepare the Crust

  In a medium bowl, combine the Oreo or graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press the crumb mixture firmly into the bottom of the springform pan to create an even layer. Bake at 350°F (175°C) for about 10 minutes. Remove from the oven and let it cool while you prepare the cheesecake filling.
• Step 2: Make the Cheesecake Filling

  In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add in the 1 ½ cups sugar, mixing until combined. Next, add the cornstarch and vanilla extract, continuing to mix until incorporated.
• Step 3: Add the Eggs and Cream

  With the mixer on low speed, add the eggs one at a time, mixing just until combined after each addition. Be careful not to overmix. Finally, add the ½ cup of heavy whipping cream and mix until smooth.
• Step 4: Bake the Cheesecake

  Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the preheated oven at 325°F (160°C) for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside for about an hour.
• Step 5: Chill the Cheesecake

  Remove the cheesecake from the oven and let it cool to room temperature. Once cool, cover it with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
• Step 6: Prepare the Ganache

  In a double boiler or microwave-safe bowl, heat the ½ cup of heavy cream until hot but not boiling. Add the chocolate chips and stir until melted and smooth. Allow the ganache to cool slightly before pouring it over the chilled cheesecake.
• Step 7: Finish and Serve

  Once the ganache has cooled and thickened slightly, pour it over the top of the cheesecake, allowing it to drip down the sides. Refrigerate for an additional 30 minutes to set the ganache. Slice, serve, and enjoy your Ganache Topped Cheesecake!