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1 cup semi-sweet chocolate chips
1/2 cup heavy cream
Directions:
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of the prepared pan to form the crust.
In a large bowl, beat the mascarpone cheese, cream cheese, and sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the orange juice, orange zest, and vanilla extract.
Pour the filling over the crust in the pan. Bake for 50-60 minutes, or until the center is set and the edges are lightly browned. Allow the cheesecake to cool completely.
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over the chocolate chips. Let sit for 5 minutes, then stir until smooth.
Pour the chocolate ganache over the cooled cheesecake, spreading it evenly. Refrigerate for at least 2 hours before serving.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Chill Time: 2 hours | Total Time: 3 hours 20 minutes
Calories per serving: Approximately 450 kcal | Servings: 12 servings
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