Recipe

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• 24 oz neufchatel cheese
• 8 oz part-skim ricotta cheese
• 2/3 cup sour cream
• 4 eggs
• 1 egg yolk
• 1/4 cup splenda sugar substitute
• 1 cup sugar
• 1 1/2 tsp vanilla
• 1/4 cup all-purpose flour
• 1 1/2 tbsp cornstarch
• 1 cup mini bittersweet chocolate chips
• 3 cups graham crackers, crushed finely
• 1 tsp sugar
• 1 tsp salt
• 1 egg white
• 6 1/2 tbsp butter, melted
• 1 1/2 cups milk chocolate
• 1/2 cup heavy cream

• 1 Preheat oven to 375 degrees farenheit.
• 2 CRUST:.
• 3 Crush or process graham crackers until fine and mix with remaining crust ingredients. Press into a 9-10 inch foil lined springform pan evenly and up the sides. Bake at 375 for 8 minutes. Remove and set aside.
• 4 FILLING:.
• 5 Cream together (stand mixer reccomended) sugar and cream cheeses. Add eggs/yolk one at a time until incorporated and fluffy. Add ricotta, sour cream, vanilla, flour, cornstarch, and splenda, blend well. Pour in mini chips and stir until incorporated.
• 6 BAKING:.
• 7 Spread evenly into prepared crust. Set in oven on middle rack. Bake at 400 degrees farenheit for 40 minutes. Reduce to 300 and continue baking until 2 inches away from the center is no longer liquid-y.
• 8 GANACHE:.
• 9 Meanwhile, make the ganache.
• 10 Either use double-boiler method or microwave (for microwave, heat heavy cream until steaming and stir in chocolate with mixing spoon. Mix until chocolate is completely melted) and set aside.
• 11 FINAL TOUCHES:.
• 12 Once the cheesecake is done, remove from the oven and let cool for 5 minutes. Spread ganache over cheesecake and cover with foil. Let cool in fridge for 7-10 hours before eating. Enjoy.