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Crust
In food processor, place broken crackers and butter. Process until finely ground and
combined.
Press half of crumb mixture on bottom of springform pan. Reserve rest of crumbs.
Refrigerate crust until set, at least 1 hour or put in freezer.
Cheesecake
Filling:
Heat 3/4 cup milk in saucepan to a simmer.
Whisk together 1/4 cup milk, egg yolks, flour, and 1/2 teaspoon vanilla in small bowl.
When milk simmers, slowly whisk into yolk mixture.
Return all to saucepan and cook over medium heat, whisking continuously until thick and glossy,
2-3 minutes. Remove from heat.
Add in all but 1/4 cup chips. Whisk until all chips are melted.
Transfer mixture to bowl and cover with plastic wrap, pressing it directly on surface.
Refrigerate until cold and set (at least 1 hour or up to 2 days).
With electric mixer, beat cream cheese, sugar, vanilla, and salt together until light and
fluffy.
Reduce speed to medium, add chilled chocolate mixture. Combine thoroughly.
Pour 1/4 mixture over cracker crust.
Spread evenly over crust and sprinkle 1/3 of crumbs over filling along with 1/2 of reserved
chips.
Repeat the layers two more times. Top layer is cracker crumbs.
Garnish with white chocolate chips if desired.
Refrigerate until set, at least one hour. Remove sides of pan and serve. You can wrap the
cheesecake in plastic and store it in the refrigerator up to 3 days.
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