Who can resist a rich cheesecake topped with chocolate? Let’s create this dream dessert together.

- 1 1/2 cups graham cracker crumbs

- 1/4 cup granulated sugar

- 6 tablespoons unsalted butter, melted

- 3 (8 oz) packages cream cheese, softened

- 3/4 cup granulated sugar

- 3 large eggs

- 1 teaspoon vanilla extract

- 1/2 cup heavy cream

- 1 cup whole milk

- 2 large egg yolks

- 1/4 cup granulated sugar

- 2 tablespoons cornstarch

- 1 teaspoon vanilla extract

- 1 tablespoon unsalted butter

- 1/2 cup heavy cream

- 1 cup semi-sweet chocolate chips

Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then remove and let cool while you prepare the filling.

In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing gently after each addition. Stir in the vanilla extract and heavy cream until fully combined. Pour the filling over the cooled crust and smooth the top with a spatula.

Place the springform pan on a baking sheet and bake for 45-50 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool gradually for 1 hour to prevent cracking. Remove and chill in the refrigerator for at least 4 hours or overnight.

In a saucepan over medium heat, warm the milk until it simmers. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch. Gradually whisk the hot milk into the egg mixture, then return the mixture to the saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in the vanilla extract and butter, and let cool completely.

Once the cheesecake is chilled, spread the cooled pastry cream evenly over the top of the cheesecake.

Heat the heavy cream in a small saucepan until simmering. Pour it over the chocolate chips in a heatproof bowl and let sit for 2-3 minutes. Whisk until smooth and glossy. Let the ganache cool slightly before pouring it over the pastry cream layer. Spread gently to cover the top.

Refrigerate the cheesecake for an additional 1-2 hours to set the ganache. Slice and serve chilled.