Cheesecake with Chocolate Ganache Recipe

I visited my mother-in-law who was sick and I came up to an idea to make her something to cheer her up. I knew she loves to eat so I told her that I'll make her cheesecake. She smiled right away after I said that and she said "Yeah, that sounds good" lol! She is so adorable :) Anyway, I just want to share you guys the recipe of the cheesecake I made. I hope you'll like it :)

Cheesecake layered with chocolate and topped with chocolate Ganache

Ingredients:

Crust:

• 2 cups crushed graham cracker crumbs
• 1/3 cup sugar
• 1/3 cup butter, melted

Chocolate Layer:

• 6 (1-ounce) squares semisweet chocolate
• 6 tablespoons butter
• 1/2 cup sugar
• 2 large eggs
• 2 tablespoons all-purpose flour

Cheesecake Layer:

• 2 (8-ounce) packages cream cheese, softened
• 3/4 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour
• 1/2 cup sour cream

Chocolate Ganache:

• 6 (1-ounce) squares semisweet chocolate
• 4 tablespoons heavy whipping cream

Directions

Preheat the oven to 300 degrees F.

For the crust: In a medium bowl, combine the cracker crumbs and sugar. Add the melted butter, stirring to combine. Press the crust into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 6 minutes; let cool.

For the chocolate layer: Microwave on high in 30-second intervals, stirring after each, until the chocolate is melted and smooth, about 1 1/2 minutes total. Whisk in the sugar, eggs, and flour until just combined. Pour into the bottom of the cooled crust and bake for 15 minutes; let cool.

For the cheesecake layer:

In a large bowl, beat the cream cheese and sugar on medium speed with an electric mixer until creamy. Beat in the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and flour until just combined. Stir in the sour cream. Pour the mixture over the cookie dough layer and bake for 1 hour. Remove from the oven and gently run a knife around the edges to release the crust from the sides of the pan. Let cool completely.

For the Ganache: Microwave on high in 30-second intervals, stirring after each, until the chocolate is melted and smooth, about 1 minute total. Spread over the cooled cheesecake. Refrigerate for at least 8 hours before serving.