2For the base:
Pulverize/crumble your cookies into a nice even consistency. Mix your cookie crumbs with a stick of melted butter until the crumbs are evenly coated. Coat the bottom and sides of an 8" spring form pan with nonstick cooking spray or rub it down with butter. Pour the crumbs into the pan and press the crumbs down into the base and approximately 1/3 of the way the sides. Chill until you’re ready to use.
3For the cream cheese:
In a large bowl, add your cream cheese and beat (with an electric mixer, ideally) on low speed for about a minute or so until it’s relatively smooth. Add in your eggs one at a time. Add sugar. Add sour cream. Add vanilla extract. Continue beating until everything is incorporated.
4For the chocolate ganache:
heat up heavy cream until simmering. Pour into bowl over top the chocolate and butter. Stir until a good and somewhat thick consistency is formed.
5Stir ganache into cream cheese mixture but do not over stir as we want it to be a marble-type aesthetic… a nice swirl should do. Pour all of this into your spring form dish
6Put into over for 45-60 mins until firm but still jiggly in the middle. Cool at room temp and allow to chill in the fridge for a day
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
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