New York Cheesecake with Chocolate Ganache

I made a wonderful New York Cheesecake. The first time I made this, I used a sour cream topping. This time, I topped it with a chocolate ganache. I highly recommend both so go with whichever you are feeling at the time.

Recipe from Here

Ingredients:
Crust:
2 Cups of Graham Crackers, finely crushed
1/4 C sugar
1/2 C butter or margarine

Filling:
32 ounces of cream cheese, room temperature (use full fat, not reduced)
1 C sugar
3 Tbs flour
5 eggs
1/3 C heavy whipping cream
1 Tbs lemon zest
1 tsp vanilla

Ganache:
8 oz of semisweet chocolate (I used 1 1/3 C of chocolate chips)
3/4 C heavy whipping cream
2 Tbs butter or margarine


Directions:

Mix the crust ingredients. Pat into bottom of greased 9-in springform pan (be sure to grease the sides as well so the cake doesn't stick) and about an inch around the side. Put in refrigerator.

In electric mixer, beat cream cheese, sugar, and flour until smooth, scraping down sides as needed. (About 2 minutes).
Add eggs, one at a time, beating for 30 seconds after each. Scrape down the sides of the bowl. Add the lemon zest, vanilla and whipping cream.

Pour the filling into the crust. Place pan on larger baking pan to catch any leaks. Bake at 350 for 15 minutes. Then turn the oven down to 250 and bake for another 60-90 minutes. Cheesecake is done when outer part is solid and just the center is a bit wet and wiggly. Let cool completely before covering and refrigerating. Refrigerate at least overnight before eating.
Don't worry if it gets a crack in it like mine did, that's what the topping is for!

Topping:
Place the chopped chocolate into a bowl. In a saucepan, heat whipping cream and butter until just boiling. Pour over chocolate. Let sit a few minutes then gently stir to melt chocolate. Try not to incorporate any air for a smooth ganache. Once chocolate is fully Incorporated place in fridge for 20-30 minutes until ganache thickens.

Remove sides from spring form pan. Place cheesecake on a wire rack over a baking sheet to catch any excess ganache. Poor the thickened ganache over the center of the cheesecake. Then, using a knife or a spatula, push ganache from center to edges of cake.

Put any extra ganache back into the fridge. Once it hardens, you can roll it into little truffles and dip in cocoa powder.

If you whip this recipe instead of gently stirring, it will become a fluffy icing.
I like to cut the slices with dental floss. It makes a smooth, clean cut.