I picked up this recipe at the reknowned store Peppermill. The nouget cream was so delicious, I made it to use on other cheesecakes as well. This is one cheesecake that is a "must have" at your next milchige simcha !
2 cup graham crackers (1 ½ pks)
4 oz butter, melted
8 oz nouget powder
8 oz milk chocolate - chopped
8 oz heavy cream
1½ lb unwhipped cream cheese (room temp)
1½ cup sugar
2 tsp pure vanilla extract
Grease a 9" springform pan. Wrap outside of pan with 2 layers of (extrawide) heavy duty foil. Prepare a roaster pan large enough to fit the 9" pan for a water bath. Combine butter & crumbs. Press into the bottm & up 1" around the inside of springform pan. Freeze while preparing the ganache:
Ganache: Bring cream to simmer in large saucepan. Remove from heat. Add chocolate & powder. Let sit for 1 minute. Whisk mixture (pref electric hand mixer/whisk) until smooth & combined. Pour 2/3 ganache over crust. Place in freezer. Reserve the other 1/3 for garnishing top. Preheat oven to 350^.
With electric mixer, beat cheese until light & fluffy.Add sugar & vanilla until fluffy. Add eggs one at a time. Pour cheese filling over cold ganache in crust. Place cake in roaster pan. Add boiling water halfway up around the sides of pan. Bake 1 hour. Cool. transfer to wire rack.
Heat remaining ganacge over double boiler & drizzle over cold cake. (Note: The picture was taken with a 10" pan. Use the 9" as per recipe instructions for higher cake.)