Chocolate Cheesecake With Graham Cracker Crunch

• 2 cups/170 grams graham cracker crumbs
• 1/2 cup/100 grams light brown sugar
• 4 tablespoons/50 grams (1/2 stick) unsalted butter, melted
• 1 cup/250 milliliters sour cream
• 8 ounces/250 grams best-quality semisweet chocolate, preferably Callebaut, broken into pieces
• 1 1/2 pounds/700 grams cream cheese
• 1 cup/200 grams granulated sugar
• 3 eggs
• 3 or 4 graham crackers
• 2 tablespoons/25 grams unsalted butter
• Chocolate ganache (optional; see recipe)

1. Heat oven to 250 degrees.
2. Line a 9- or 10-inch springform pan with parchment paper.
3. In a bowl, combine graham cracker crumbs, brown sugar and melted butter, and use fingers to mix well.
4. Press firmly into prepared pan, evenly covering the bottom and about 1/2 inch up the sides.
5. Refrigerate until ready to bake.
6. In a microwave or the top of a double boiler, heat sour cream and chocolate together just until chocolate is melted.
7. Mix until smooth.
8. In a mixer fitted with the paddle attachment, beat cream cheese and granulated sugar together until smooth and fluffy, at least 2 minutes.
9. Mix in eggs one at a time.
10. At low speed, gradually pour in chocolate mixture and mix until smooth.
11. Pour filling over the crust in the pan and bake about 1 1/2 hours, until top is set and dry but still jiggles in the center when you shake the pan.
12. Set aside to cool and refrigerate until ready to serve, up to 2 days.
13. For garnish, place graham crackers in a thick sealable plastic bag and crush, using your hands or a pot, into irregular crumbs.
14. In a small skillet, melt butter until it foams.
15. Add crumbs and cook, stirring, until lightly toasted and fragrant.
16. When ready to serve, gently remove sides of springform pan.
17. Serve chilled cheesecake in slices, sprinkled with crumbs and drizzled with chocolate ganache (if using).

graham cracker crumbs, light brown sugar, unsalted butter, sour cream, chocolate, cream cheese, sugar, eggs, crackers, butter, chocolate ganache

Taken from cooking.nytimes.com/recipes/1016800 (may not work)