. Boston Chocolate Cream Pie Cheesecake

📝 Ingredients

Crust:

1 1/2 cups graham cracker crumbs (about 10 full crackers)

1/4 cup granulated sugar

1/2 cup melted butter ✅ (you already have this)

Cheesecake Layer:

24 oz cream cheese (3 blocks), softened

1 cup granulated sugar

3 large eggs

1 tsp vanilla extract

1/2 cup sour cream

Boston Cream Pastry Layer:

2 cups whole milk

1/2 cup granulated sugar

1/4 cup cornstarch

4 large egg yolks

2 tbsp unsalted butter

1 tsp vanilla extract

Chocolate Ganache Topping:

1/2 cup heavy cream

4 oz semi-sweet or dark chocolate, finely chopped

1 tbsp butter (optional – for extra shine)

👨‍🍳 Instructions

1. Make the Crust

Preheat oven to 325°F (163°C).

Mix graham crumbs, sugar, and melted butter until combined.

Press into the bottom of a 9-inch springform pan.

Bake for 10 minutes. Set aside to cool.

2. Prepare the Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth.

Add sugar and mix until fully combined.

Add eggs one at a time, mixing gently (don’t overbeat).

Stir in vanilla and sour cream.

Pour over cooled crust.

Bake at 325°F for 50–60 minutes, or until the center is just slightly jiggly.

Cool completely, then refrigerate for at least 4 hours (preferably overnight).

3. Make the Pastry Cream Layer

In a saucepan, heat milk until steaming (not boiling).

In a bowl, whisk together sugar, cornstarch, and egg yolks.

Slowly add hot milk to the egg mixture while whisking (to temper).

Return the mixture to the saucepan. Cook over medium heat, stirring constantly until thickened (about 5–8 minutes).

Remove from heat. Stir in butter and vanilla.

Let cool for 10–15 minutes, then spread over chilled cheesecake.

Chill again until set (at least 1 hour).

4. Prepare the Ganache

Heat cream in a small saucepan until just simmering.

Pour over chopped chocolate in a bowl. Let sit 2–3 minutes.

Stir until smooth. Add butter for extra shine.

Pour over the pastry cream layer and tilt to