Boston Chocolate Cream Pie Cheesecake

Ingredients:
For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter (melted)
For the Cheesecake Filling:

3 packages (8 oz each) cream cheese (softened)
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup sour cream
2 tbsp all-purpose flour
For the Chocolate Ganache:

8 oz semi-sweet chocolate (chopped)
1 cup heavy cream
2 tbsp unsalted butter
1 tsp vanilla extract
For the Cream Filling:

1 cup heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract
Instructions:
Prepare the Crust:

Preheat your oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until everything is evenly combined.
Press the mixture into the bottom of a 9-inch springform pan, making sure it's packed down evenly.
Bake for 10 minutes, then remove from the oven and set aside to cool while you prepare the cheesecake filling.
Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract, sour cream, and flour until just combined.
Pour the cheesecake batter into the cooled crust, smoothing the top with a spatula.
Bake the Cheesecake:

Place the springform pan on a baking sheet and bake at 325°F (163°C) for 50-60 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool gradually (this helps prevent cracking).
After the hour, remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours, or overnight, for the best results.
Make the Chocolate Ganache:

In a small saucepan, heat the heavy cream and butter over medium heat until it just begins to simmer.
Remove from heat and pour over the chopped semi-sweet chocolate. Let it sit for 2-3 minutes to melt the chocolate.
Stir until the ganache is smooth and glossy, then stir in the vanilla extract.
Let the ganache cool slightly before pouring it over the chilled cheesecake. Carefully spread it into an even layer.
Make the Cream Filling:

In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Once the cheesecake is set with the ganache, spoon or pipe the whipped cream on top in a decorative pattern or as a simple border.
Chill and Serve:

Return the cheesecake to the fridge for at least 1 hour to allow the ganache to set properly.
Before serving, garnish with chocolate shavings or additional whipped cream, if desired.