Ingredients
1½ cups graham crackers crumbs
⅓ cup unsalted butter, melted
½ tsp ground cinnamon
16 oz cream cheese, at room temperature
2 cups heavy cream, chilled
⅓ cup granulated sugar
2 tsp lemon juice
¾ cup chocolate chips, dark or milk, melted
Preparation
Combine all the ingredients in a large mixing bowl. Mix until the texture resembles wet sand
Press the mixture onto the bottom and along the sides of an 8 inch springform cake tin and set aside in a chilled area. Allow to firm up, at least an hour.
In a mixing bowl attached to a hand beater, add cream cheese and lemon juice. Cream until pale and light, roughly 5 to 7 minutes
Add heavy cream and sugar into another mixing bowl. Beat until stiff, roughly 6 to 8 minutes, then fold into your cream cheese and lemon mixture until evenly incorporated.
Pour the filling into the firm crust and spread evenly.
Set aside in a chilled and allow to firm up, anywhere from 6 hours to overnight.
Once firm, remove the springform brace from the cheesecake.
Drizzle melted chocolate all over the cheesecake, in a pattern per your preference.
Return once more in a chilled area and allow the chocolate drizzle to firm up for at least 30 minutes.
Once firm, portion accordingly and serve.
