Instructions
Preheat the oven to 163°C.
In a medium bowl, mix the graham cracker crumbs and melted butter.
Press the mixture onto the bottom of a 23cm springform pan to form the base.
In a large bowl, beat the cream cheese until smooth. Add the sugar and vanilla extract and continue beating until well combined.
Add the eggs one at a time, beating well after each addition. Stir in the cream and flour until smooth.
Pour the cheesecake batter into the bottom of the springform pan.
Place the mold on a baking sheet and bake for 50 to 60 minutes, or until the center is firm but still slightly wavy.
While the cheesecake is in the oven, prepare the chocolate ganache by heating 1/4 cup of cream in a saucepan until it begins to simmer.
Remove the pan from the heat and stir the chocolate chips until smooth.
When the cheesecake is ready, let it cool in the pan for 10 minutes. Then, run a knife along the edge of the pan to loosen it.
Pour the chocolate ganache over the cheesecake and spread it evenly.
Refrigerate the cheesecake for at least 4 hours or overnight before serving.
