Vanilla Bean Cheesecake With Chocolate Ganache

• 2 cups chocolate graham cracker crumbs (about 16 graham crackers)
• 4 teaspoons grated orange zest
• 1/3 cup butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1 cup sour cream
• 1 vanilla bean or 1 teaspoon vanilla extract
• 3 large eggs, lightly beaten
• 1 cup semisweet chocolate chips
• 2/3 cup heavy whipping cream
• 2 cups fresh raspberries

1. Preheat oven to 325u0b0. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
2. In a small bowl, mix cracker crumbs and orange zest; stir in butter. Press onto bottom and 2 in. up sides of prepared pan. Refrigerate 5 minutes.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream. Split vanilla bean lengthwise; using the tip of a sharp knife, scrape seeds from the center into cream cheese mixture. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
4. Bake 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
5. For topping, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate chips; stir with a whisk until smooth. Cool to room temperature or until mixture thickens to spreading consistency, about 10 minutes.
6. Remove rim from springform pan. Spread chocolate mixture over cheesecake. Refrigerate 1 hour longer or until set. Top cheesecake with raspberries before serving.

graham cracker crumbs, orange zest, butter, cream cheese, sugar, sour cream, vanilla bean, eggs, chocolate chips, heavy whipping cream, fresh raspberries

Taken from www.tasteofhome.com/recipes/vanilla-bean-cheesecake-with-chocolate-ganache/ (may not work)