Preparation Steps

• Preheat oven to 175°C (350°F). Grease and line a 23cm (9-inch) springform pan.
• For the base: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the prepared springform pan.
• For the filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and heavy cream.
• Pour the cheesecake filling over the graham cracker base.
• Bake for 60 minutes, or until the edges are set and the center is slightly jiggly.
• Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour. This prevents cracking.
• Remove from oven and let cool completely at room temperature, then refrigerate for at least 4 hours, or preferably overnight.
• For the Boston cream pie topping: In a saucepan, whisk together milk, sugar, cornstarch, and egg yolks. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in vanilla extract. Let cool slightly.
• Pour the slightly cooled Boston cream pie filling over the chilled cheesecake. Refrigerate again until the filling is set.
• For the ganache: Heat heavy cream in a small saucepan until simmering. Pour over chocolate chips in a heatproof bowl. Let stand for 5 minutes, then whisk until smooth and glossy.
• Pour the chocolate ganache over the set Boston cream pie filling, spreading evenly. Refrigerate until the ganache is firm.
• Carefully remove the sides of the springform pan before slicing and serving.