Boston Cream Pie Cheesecake

1. Prepare the Crust:

• Preheat your oven to 325°F (165°C).
• In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
• Press the mixture into the bottom of a 9-inch springform pan, making sure it’s evenly spread.
• Bake the crust for 10 minutes, then remove from the oven and set aside to cool.

2. Make the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
• Add the sour cream and sugar, mixing until combined.
• Add the eggs, one at a time, mixing well after each addition.
• Stir in the vanilla extract and flour, mixing until smooth.
• Pour the cheesecake batter over the cooled crust in the springform pan.
• Bake for 45-50 minutes, or until the center is set (it may still jiggle slightly).
• Turn off the oven, crack the oven door, and let the cheesecake cool for about 1 hour. Then transfer it to the fridge to chill for at least 4 hours or overnight.

3. Prepare the Pastry Cream (Custard Layer):

• In a medium saucepan, heat the milk and sugar over medium heat until it begins to simmer, stirring occasionally.
• In a separate bowl, whisk the egg yolks and cornstarch together until smooth.
• Gradually pour the hot milk mixture into the egg yolk mixture while whisking continuously to temper the eggs.
• Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens to a custard-like consistency (about 5-7 minutes).
• Once thickened, remove from the heat and stir in the butter and vanilla extract.
• Let the pastry cream cool slightly, then cover it with plastic wrap and refrigerate until ready to use.

4. Make the Chocolate Ganache:

• In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
• Remove from the heat and add the chopped chocolate and butter. Let it sit for a minute, then stir until smooth and glossy.
• Allow the ganache to cool to room temperature.

5. Assemble the Cake:

• Once the cheesecake has chilled, spread the cooled pastry cream evenly over the top of the cheesecake layer.
• Pour the cooled chocolate ganache over the pastry cream, spreading it into an even layer.
• Return the cheesecake to the fridge to set for another 1-2 hours, or until the ganache has firmed up.

6. Serve:

• Before serving, remove the cheesecake from the springform pan and transfer it to a serving plate.
• Slice and enjoy the creamy, rich layers of cheesecake, custard, and chocolate ganache!

This Boston Cream Pie Cheesecake combines all the best elements of a traditional Boston Cream Pie with the creamy indulgence of a cheesecake. Perfect for any celebration or as a special treat! 🍰🍫