Ingredients
For the Crust
• 2 cups graham cracker crumbs
• 1/3 cup melted butter
• 2 tbsp sugar
For the Cheesecake Filling
• 24 oz cream cheese, softened
• 3/4 cup granulated sugar
• 1/2 cup sour cream
• 2 tsp vanilla extract
• 3 large eggs
For the Custard Layer
• 1 cup whole milk
• 3 egg yolks
• 1/3 cup sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1 tbsp butter
For the Chocolate Ganache
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream
Instructions
Preheat the oven to 325°F (160°C). Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of a springform pan to form the crust.
In a large bowl, beat cream cheese and sugar until smooth and creamy. Add sour cream and vanilla extract, mixing well. Beat in the eggs one at a time until fully combined.
Pour the cheesecake batter over the crust and smooth the top. Bake for 50–60 minutes, until the center is just slightly set. Let the cheesecake cool completely, then refrigerate for at least 4 hours.
In a saucepan, whisk together milk, egg yolks, sugar, and cornstarch. Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in vanilla and butter. Let the custard cool slightly.
Spread the custard evenly over the chilled cheesecake. Refrigerate again for about 30 minutes to set.
Heat the heavy cream until hot but not boiling. Pour it over the chocolate chips and let sit for 1 minute. Stir until smooth and glossy.
Pour the ganache over the custard layer and spread evenly. Chill the cheesecake for another 1–2 hours before serving.