Instructions: 

For the Crust:

1. Preheat oven to 350F.
2. Make crust by pulsing chocolate sandwich cookies in a food processor until you reach fine crumbs. Add melted Kerrygold Unsalted Butter and salt and pulse until crumbs look slightly wet.
3. Scrape down the sides and pulse just a few times after adding the butter to the crumb mix.
4. Spread Kerrygold Unsalted Butter on a 9” springform pan and press cookie crumbs all along the base and sides of the pan.
5. Bake for 10-15 minutes.
6. Set aside to cool.

For the Filling:

1. Reduce oven temperature to 300F.
2. Using softened Kerrygold Unsalted Butter, grease the sides and bottom of a 9” springform pan and set aside.
3. In an electric mixer with the whisk attachment, beat the softened cream cheese for a few minutes until smooth.
4. Add the sugar and beat again until blended, about 3 minutes.
5. Add eggs one at a time until incorporated and smooth.
6. Sprinkle in flour and mix until combined. Scrape down the sides of the bowl.
7. In a separate bowl whisk together sour cream, pumpkin, vanilla, and salt.
8. Pour the cheesecake batter over the cooled cookie crust and place on the middle rack in the oven.
9. Bake for 55-65 minutes or until the edges of the cheesecake look solid but the middle is still wobbly. This wobbly circle should be about 5” in diameter.
10. Turn off the oven and let the cheesecake cool in the oven for another hour.
11. Chill the cheesecake either in its tin overnight or for 4-6 hours before serving. Run a knife all around the edge of the cheesecake before removing it from the pan.
12. Serve with fresh whipped cream and chocolate ganache.

For the Ganache:

1. In a heavy bottomed saucepan heat milk. Turn off the heat.
2. Add chocolate chips, salt and whisk quickly together.
3. Whisk in Kerrygold Unsalted Butter and vanilla until shiny and smooth.
4. Serve with pumpkin cheesecake.

For the Whipped Cream:

1. In and electric mixer whip together cream, sugar, and vanilla until soft peaks form.
2. Serve with cheesecake.

Recipe by Sweetish Co.