Preheat oven
to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs and melted butter. Pour the mixture into the bottom of a 23cm springform pan to shape the base.
In a large bowl, whisk the cream cheese until smooth. Add sugar and vanilla extract and continue to stir until smooth. Click on the photo to see the full recipe.
Add the eggs one by one and beat well after each addition. Stir the cream and flour until smooth.
Pour the cheesecake batter over the prepared base in the springform pan.
Place the pan on a baking sheet and bake for 50 to 60 minutes, or until the center is firm but still slightly wobbly.
While the cheesecake is baking, prepare the chocolate ganache by heating 60ml of the cream in a small saucepan until it starts to simmer. Remove from heat and stir the chocolate chips until smooth.
Once the cheesecake is baked, let it cool in the pan for 10 minutes, then run a knife around the edges to remove it from the pan.
Pour the chocolate ganache over the cheesecake and spread evenly. Prepare
cool cheesecake at least 4 hours or overnight before serving. Variations and tips For a change, try using a chocolate chip cookie crust instead of graham crackers for a more intense chocolate flavor. You can also place a layer of custard between the cheesecake and ganache to be a nod to the traditional Boston cream pie. For a lighter version, replace half of the cream cheese with ricotta. For a gluten-free version, use graham crackers or gluten-free biscuits for the base
