 | | Directions | Crust
- In food processor, place broken crackers and butter. Process until finely ground and combined.
- Press half of crumb mixture on bottom of springform pan. Reserve rest of crumbs.
- Refrigerate crust until set, at least 1 hour or put in freezer.
Cheesecake Filling:
- Heat 3/4 cup milk in saucepan to a simmer.
- Whisk together 1/4 cup milk, egg yolks, flour, and 1/2 teaspoon vanilla in small bowl.
- When milk simmers, slowly whisk into yolk mixture.
- Return all to saucepan and cook over medium heat, whisking continuously until thick and glossy, 2-3 minutes. Remove from heat.
- Add in all but 1/4 cup chips. Whisk until all chips are melted.
- Transfer mixture to bowl and cover with plastic wrap, pressing it directly on surface.
- Refrigerate until cold and set (at least 1 hour or up to 2 days).
- With electric mixer, beat cream cheese, sugar, vanilla, and salt together until light and fluffy.
- Reduce speed to medium, add chilled chocolate mixture. Combine thoroughly.
- Pour 1/4 mixture over cracker crust.
- Spread evenly over crust and sprinkle 1/3 of crumbs over filling along with 1/2 of reserved chips.
- Repeat the layers two more times. Top layer is cracker crumbs.
- Garnish with white chocolate chips if desired.
- Refrigerate until set, at least one hour. Remove sides of pan and serve. You can wrap the cheesecake in plastic and store it in the refrigerator up to 3 days.
|
|
|
Container: 9
Servings: 12
|  | | Ingredients | | - | | 2 sleeves chocolate graham crackers, broken |
| - | | 8 tablespoons unsalted butter - softened |
| - | | 1 cup milk |
| - | | 4 egg yolks - large |
| - | | 1/4 cup flour |
| - | | 1/2 teaspoon vanilla |
| - | | package white chocolate or chocolate chips |
| - | | 32 ounces cream cheese |
| - | | 1/3 cup confectioners' sugar |
| - | | 1 teaspoon vanilla extract |
| - | | 1/4 teaspoon salt |
| - | | white chocolate chips for garnish, optional |
| |
| |
