𝐃𝐞𝐜𝐚𝐝𝐞𝐧𝐭 𝐁𝐨𝐬𝐭𝐨𝐧 𝐂𝐫𝐞𝐚𝐦 𝐏𝐢𝐞 𝐂𝐡𝐞𝐞𝐬𝐞𝐜𝐚𝐤𝐞 

 𝐃𝐞𝐜𝐚𝐝𝐞𝐧𝐭 𝐁𝐨𝐬𝐭𝐨𝐧 𝐂𝐫𝐞𝐚𝐦 𝐏𝐢𝐞 𝐂𝐡𝐞𝐞𝐬𝐞𝐜𝐚𝐤𝐞 

Prep Time:  25 minutes
Cook Time:  1 hour
Chill Time:  4 hours
Total Time:  5 hours 25 minutes
Servings:  12 slices
Calories:  480 per slice

 Ingredients:

For the Crust:
– 2 cups (250g) graham cracker crumbs
– ½ cup (115g) unsalted butter, melted
– ¼ cup (50g) granulated sugar

For the Cheesecake Filling:
– 24 oz (680g) cream cheese, softened
– 1 cup (200g) granulated sugar
– 3 large eggs
– 1 tsp vanilla extract
– ½ cup (120ml) heavy cream

For the Pastry Cream Layer:
– 1 cup (240ml) whole milk
– ¼ cup (50g) granulated sugar
– 2 large egg yolks
– 2 tbsp cornstarch
– ½ tsp vanilla extract
– 1 tbsp unsalted butter

For the Chocolate Ganache:
– 1 cup (180g) semi-sweet chocolate chips
– ½ cup (120ml) heavy cream
– 1 tsp vanilla extract

 Instructions:

 Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.

 In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of the pan. Bake for 10 minutes, then cool.

 In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla and heavy cream. Pour over crust.

 Bake for 50-60 minutes until the center is set. Let cool, then refrigerate for at least 4 hours.

 For the pastry cream, heat milk and half the sugar in a saucepan until warm. In a separate bowl, whisk egg yolks, remaining sugar, and cornstarch. Gradually add warm milk while whisking. Return to heat and cook until thick. Stir in vanilla and butter. Cool completely.

 Spread pastry cream over the chilled cheesecake.

 For the ganache, heat heavy cream until steaming, then pour over chocolate chips. Stir until smooth and add vanilla. Pour over the pastry cream layer.

 Chill for 30 minutes, then slice and enjoy your decadent Boston Cream Pie Cheesecake!