📖 Instructions

1. Preheat your oven to 350°F (175°C). I usually let it preheat a little longer than necessary – just a personal preference, yknow?
2. Prepare the crust: In a food processor, pulse the chocolate wafers until finely crushed. If you don't have a food processor (like my poor friend, bless her heart), you can put them in a ziplock bag and crush them with a rolling pin. Its actually kinda therapeutic! Mix the crushed wafers with melted butter and press the mixture firmly into the bottom of a 9-inch springform pan. I like to use the bottom of a measuring cup to really pack it in there.
3. Bake the crust: Bake the crust in the preheated oven for 10 minutes. This helps it set and prevents it from getting soggy later on. Once baked, let it cool completely on a wire rack. This is crucial! I almost skipped this step once, and it was NOT pretty. Not pretty at all.
4. Make the filling: In a large bowl, beat the cream cheese until smooth and creamy. Its gotta be room temperature, folks! Otherwise, you'll end up with lumpy cheesecake, and nobody wants that.
5. Add sugar and vanilla: Gradually add the granulated sugar and beat until well combined. Stir in the vanilla extract. I sometimes add a tiny pinch of salt at this stage too – brings out the sweetness, y'know?
6. Incorporate eggs: Add the eggs one at a time, beating well after each addition. Be careful not to overmix! Overmixing can incorporate too much air into the batter, which can cause the cheesecake to crack while baking. Seriously, dont overmix!
7. Pour the filling: Pour the cream cheese filling over the cooled crust. Spread it evenly with a spatula.
8. Bake the cheesecake: Bake the cheesecake in the preheated oven for 55-65 minutes, or until the edges are set but the center still has a slight jiggle. It should look jiggly, not liquid-y. Thats the key! If the top starts to brown too quickly, you can tent it loosely with foil. I check it every 15 minutes or so.
9. Cool gradually: Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for an hour. This helps prevent cracking by allowing it to cool gradually. I learned this trick the hard way, believe me.
10. Chill: Remove the cheesecake from the oven and let it cool completely on a wire rack. Then, cover it with plastic wrap and chill it in the refrigerator for at least 4 hours, or preferably overnight. This is the hardest part, I know, but trust me, it's worth the wait!
11. Make the ganache: Place the chopped chocolate in a heatproof bowl. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for a minute to soften the chocolate.
12. Stir the ganache: Gently stir the chocolate and cream together until smooth and glossy. Its gotta be smooth, folks. No lumps allowed!
13. Pour the ganache: Pour the chocolate ganache over the chilled cheesecake. Spread it evenly with a spatula. I sometimes use a hot knife to make the ganache super smooth.
14. Add Sno Caps: Immediately sprinkle the Sno Caps over the chocolate ganache before it sets. This is where the magic happens! Dont be shy with the Sno Caps.
15. Chill again: Return the cheesecake to the refrigerator and chill for another 30 minutes to allow the ganache to set completely.
16. Serve: Carefully remove the cheesecake from the springform pan and slice. Serve chilled and enjoy! I like to serve it with a dollop of whipped cream, but that's just me.