Ingredients:

  • 200g vanilla wafer crumbs
  • 60g unsalted butter, melted
  • 25g granulated sugar
  • 680g Philadelphia Cream Cheese, room temperature
  • 200g granulated sugar
  • 240g sour cream, room temperature
  • 15ml pure vanilla extract
  • 3 large eggs, room temperature
  • 480ml whole milk
  • 100g granulated sugar
  • 4 large egg yolks
  • 40g cornstarch
  • 30g unsalted butter
  • 10ml vanilla bean paste
  • 120ml heavy cream
  • 115g semi sweet chocolate
  • 15ml light corn syrup

Instructions:

  1. Mix 200g vanilla wafer crumbs, 60g melted butter, and 25g sugar. Press this firmly into the bottom of a 9 inch springform pan. Bake at 350°F (180°C) for 10 minutes until it smells like toasted cookies. Let it cool completely. This creates a barrier so the cheesecake doesn't seep through.
  2. Beat 680g cream cheese and 200g sugar on low speed. Add 240g sour cream and 15ml vanilla extract. Add 3 eggs one at a time, mixing only until the yellow streaks disappear.
  3. Whisk 480ml milk, 100g sugar, 4 yolks, and 40g cornstarch in a saucepan. Cook over medium heat, whisking constantly until the mixture thickens like warm pudding. Remove from heat and stir in 30g butter and 10ml vanilla bean paste. Cover with plastic wrap touching the surface to prevent a skin from forming.
  4. Heat 120ml heavy cream until it just starts to simmer. Pour over 115g chopped chocolate and 15ml corn syrup. Let it sit for 5 minutes, then stir until the texture is dark and glossy. Let it cool slightly before pouring it over the chilled pastry cream layer.