Vanilla Cheesecake with Chocolate Glaze

Makes one 9 inch cake

Ingredients:

7 tbsp unsalted butter
1 1/2 cups graham cracker crumbs (about 11 crackers)
1 1/4 cups granulated sugar
2 lbs. cream cheese, room temperature
1 vanilla bean, split in half lengthwise
4 large eggs, lightly beaten
1 cup sour cream
1 pinch of salt
6 oz. semisweet chocolate, chopped
4 tbsp heavy cream

Directions:

Heat oven to 350 degrees.  In a small saucepan, melt 5 tbsp butter.  In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar.  Stir in melted butter until crumbs are moist.  Pour mixture into a 9 inch spring form pan; press firmly, forming a 1/2 inch crust up sides of pan.  Bake until set, 12 to 15 minutes.  Transfer to a wire rack.

Reduce oven temperature to 275 degrees.  In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until smooth.  Slowly add remaining cup sugar.  Scrape in vanilla seeds; reserve pods for another use.

Drizzle in eggs, one at a time, stopping occasionally to scrape down bowl.  Beat in sour cream and salt.  Pour batter into crust.

Bake cheesecake until sides have set but center appears soft, about 1 hour 45 minutes.  Transfer to a wire rack to cool.  Run a paring knife around the outside of crust, loosening it from pan.  When cool, cover tightly with plastic; let set at least 4 hours or overnight.

To serve, place chocolate, remaining 2 tbsp butter and cream in the top of a double boiler or a heat proof bowl set over a pan of gently simmering water.  Stir occasionally until melted.  Remove from heat; let cool slightly.  Pour glaze over cheesecake; spread into a circle, leaving a 1/2 inch border.  Chill just until chocolate has set, about 10 minutes.