Title: « Dreamy Boston Cream Cheesecake: A Decadent Fusion Dessert »

1. Make the Crust:
Preheat your oven to 325°F (165°C). Grease a 9-inch (23cm) springform pan.
In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until evenly combined.
Press the mixture into the bottom of the springform pan to form an even crust. Bake for 8-10 minutes, then let it cool while preparing the filling.
2. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Stir in the heavy cream and vanilla extract until fully combined.
Pour the cheesecake batter over the cooled crust.
3. Bake the Cheesecake:
Place the springform pan on a baking sheet and bake for 50-60 minutes, or until the center is set but slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes to cool gradually.
Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
4. Make the Chocolate Ganache:
Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil).
Remove from heat and pour over the chocolate in a bowl. Let it sit for 2 minutes, then stir until smooth and glossy.
5. Assemble the Cheesecake:
Pour the cooled ganache over the chilled cheesecake, spreading it evenly to cover the top.
Refrigerate for 1 hour to set the ganache.
Serving and Storage Tips: