-2 pounds cream cheese
-3/4 cup white sugar
-1 teaspoon vanilla extract
-2 tablespoons corn starch
-1 cup sour cream
-1 1/2 cups graham cracker crumbs
-6 tablespoons melted butter
-1/4 cup white sugar
- Preheat oven to 400 degrees F
- Mix graham cracker crumbs, melted butter, and 1/4 cup sugar together. Press mixture onto the bottom of one 9 or 10 inch springform pan. Place in freezer for 10 minutes. (1 1/2 cups of graham cracker crumbs turned out to be exactly one sleeve of crackers. Also, if you happen to knock over the crumbs and lose a few tablespoons, there's still plenty left for a nice thick crust. I'm not saying that happened to me....it's just a tip in case you happen to be clumsy.)
- Cream 3/4 cup of the sugar and cream cheese until smooth. Beat in eggs, vanilla, and cornstarch until just mixed. Stir in sour cream until blended. Pour into prepared crust.
This is where I deviated from the original poster's instructions, and followed suggestions from the comments section. I baked at 400 degrees for 10 minutes, then reduced the temperature to 200 and baked for an additional 45 minutes. After that, I turned the oven off and let it sit for an hour or so, until the oven cooled. It is important not to open the oven during this time, as not to let out any heat.
Doesn't the word ganache sound super fancy? I think it does. But it turns out, it couldn't be easier to make!
To make the topping for my cheesecake, I simply used half a container of nutella and about half a cup of heavy whipping cream. I brought the cream to a boil, poured it over the nutella and whipped it together. That's it!
The Finished Product
As you can see, pouring on the ganache isn't exactly the neatest process. Start pouring in the middle, and it will spread to the edges and over the sides. I like how it looks with the drips, but next time I may put on the topping before taking the cake out of the pan. A thicker distinct layer above the crust and cream cheese might make a pretty effect. I'm okay with trying this one out again to find out!