Ingredients:

1 1/2 cups graham cracker crumbs

1/2 cup granulated sugar

1/2 cup unsalted butter, melted

Cheesecake Filling:

24 oz cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1/2 cup sour cream

Hot Fudge Topping:

1 cup semi-sweet chocolate chips

1/2 cup heavy cream

1 teaspoon vanilla extract

Directions:

Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.

In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined.

Press the mixture firmly into the bottom of the springform pan to form the crust.

Bake the crust for 10 minutes, then remove from the oven and let it cool.

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

Add the sugar and vanilla extract and mix until well combined.

Add the eggs one at a time, mixing on low speed until just combined.

Mix in the sour cream until the filling is smooth.

Pour the cheesecake filling over the cooled crust and spread evenly.

Bake for 55–60 minutes until the edges are set and the center slightly jiggles.

Turn off the oven, leave the door slightly open, and let the cheesecake cool in the oven for 1 hour.

Refrigerate the cheesecake for at least 4 hours before serving.

To make the topping, heat the chocolate chips and heavy cream in a saucepan over low heat until melted and smooth. Stir in vanilla extract.

Slice the cheesecake and drizzle warm hot fudge sauce over each piece before serving.

Prep Time: 30 minutes | Cooking Time: 1 hour | Total Time: 5 hours 30 minutes

Kcal: 350 | Servings: 12