Best-Ever New York Style Cheesecake

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• Cooking and Prep: 3 h
• Serves: 16
• Contains:

A unique brownie/blondie crust and creamy decadent center topped with a shiny chocolate ganache make this cheesecake an absolute showstopper.

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Ingredients (16)

Base

• 1 and 3/4 ounces (50 grams) Noblesse or other good-quality dark chocolate

• 1 and 3/4 ounces (50 grams; approximately 3 and 1/2 tablespoons) margarine (use soy-free, if needed)

• 1 egg, lightly beaten with a fork

• 1/2 cup sugar

• 1/2 teaspoon Gefen Vanilla Extract

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  Gefen Pure Vanilla Extract

• 1/4 cup flour

• pinch salt

• 1 (12-oz./340-g.) box frozen chocolate chip cookie dough, defrosted (see note)

Filling

• 3 (8-oz./225-g.) tubs whipped cream cheese

• 1 cup sugar

• 1 cup sour cream

• 1 and 1/2 teaspoons Gefen Vanilla Extract

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  Gefen Pure Vanilla Extract

• 3 eggs, room temperature

Topping

• 3 and 1/2 ounces chopped Elite Bittersweet Chocolate

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  Elite Bittersweet Chocolate

• 1/3 cup heavy cream

• 2 tablespoons light corn syrup

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Start Cooking

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Prepare the Base

1. Preheat oven to 350°F (180°C). Grease bottom and sides of a 9-inch (20-centimeter) springform pan.
2. Chop chocolate for base into small pieces. Place in a small bowl with the margarine. Microwave at 15-second intervals, stirring in between, until completely melted.

3. Add in egg, sugar, and vanilla. Mix until combined. Mix in the flour and salt.

4. Spread brownie batter in a thin layer on the bottom of the springform pan.
5. Press 10 defrosted chocolate chip cookie dough balls flat and gently place over the brownie layer. Place the remaining defrosted chocolate chip cookie dough balls in a small pan to bake.
6. Bake both the brownie crust and the extra chocolate chip cookies for 15 minutes. Remove from oven and cool slightly.
7. Crush or chop the two extra cookies for the garnish.

Note: If chocolate chip cookie dough is not available, make a batch of dough and set aside 12 ounces for the base layer.

For the Filling

1. In a large mixing bowl, beat cream cheese and sugar for the filling, scraping the bowl occasionally.
2. Add in sour cream and vanilla. Add in eggs one at a time, beating two seconds between each addition.
3. Pour filling over the crust in the pan.

4. Wrap three pieces of foil around the bottom of the pan. Gently tap the pan on the counter to level it out.

5. Immerse pan in a water bath. (Put in the center of a roasting pan and surround with hot water.)

6. Lower oven temperature to 325°F (170°C). Bake for one hour. Turn off oven, open door, and allow cake to rest for one hour.

For the Ganache

1. Meanwhile, prepare the ganache: Chop the chocolate into very small pieces. Place heavy cream in a small saucepan over medium heat till the cream begins to bubble.
2. Remove from heat and add in the chocolate pieces. Stir until completely melted. Stir in corn syrup.  
3. Working quickly, pour the ganache over the cooled cake and spread over the top. (Ganache sets fairly quickly and is very unforgiving if you keep touching it, showing every imperfection.)
4. Garnish cake with chopped chocolate chip cookies, if desired.

Note: This cake freezes beautifully.

Credits

Photography: Hudi Greenberger Styling: Janine Kalesis