Boston Cream Cheesecake

Ingredients

• Heavy cream - 1/2 cup
• Semi - sweet chocolate - 4 oz, chopped
• Instant vanilla pudding mix - 1 box (3.4 oz)
• Milk - 1/2 cup
• All - purpose flour - 1/4 cup
• Vanilla extract - 1 teaspoon
• Eggs - 3
• Sugar - 1 cup
• Cream cheese - 16 oz, softened
• Butter - 1/4 cup, melted
• Graham cracker crumbs - 1 1/2 cups

Instructions

1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
3. In a separate mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and flour.
4. Pour the cream cheese mixture over the crust in the springform pan. Smooth the top with a spatula.
5. Bake for 45-50 minutes, or until the cheesecake is set and slightly golden on top. Remove from the oven and let it cool completely.
6. In a small saucepan, heat the milk over medium heat until it starts to steam. Remove from heat and whisk in the instant vanilla pudding mix until smooth. Let it cool for a few minutes.
7. Pour the pudding mixture over the cooled cheesecake, spreading it evenly.
8. In another small saucepan, heat the heavy cream until it starts to simmer. Remove from heat and add the chopped semi-sweet chocolate. Let it sit for a minute, then stir until the chocolate is melted and the mixture is smooth.
9. Pour the chocolate ganache over the pudding layer, spreading it evenly.
10. Refrigerate the cheesecake for at least 4 hours, or overnight, to set.
11. Before serving, remove the sides of the springform pan and slice the cheesecake into pieces. Enjoy!