Nougat Ripple Cheesecake

for the crust:

2 cups graham cracker crumbs (1 ½ packages)

4 ounces butter, melted

for the nougat ganache ripple:

8 ounces nougat powder

8 ounces milk chocolate, chopped

8 ounces heavy cream

for the cheese filling:

1 ½ pounds unwhipped cream cheese, at

room temperature

1 ½ cups sugar

3 eggs

2 teaspoons pure vanilla extract

Grease a 9" springform pan. Wrap outside of pan with two layers of heavy duty foil. Prepare a roaster pan large enough to fit the 9" pan, for the water bath. Combine melted butter and cookie crumbs. Press into the bottom and up one inch of the side of the prepared springform pan. Place in freezer while preparing ganache. Bring the cream to a simmer in a large saucepan. Remove from heat; add chopped chocolate and nougat powder. Cover pan and let stand one minute. Whisk mixture until smooth and combined. You can use a handblender to easily achieve a smooth consistency. Pour 2/3 of the ganache over crust.

Place in freezer to firm up while preparing filling. Reserve remaining ganache for garnish.

Preheat oven to 350 degrees. Using electric mixer, beat cream cheese until light and fluffy. Add sugar and vanilla; beat until fluffy. Beat in eggs one at a time. Pour filling over cold ganache in crust. Place cheesecake in roaster pan. Pour boiling water halfway up the sides of the pan. Place in oven. Bake for one hour or until cheesecake is set around the edges and the center moves slightly when gently shaken. Transfer cheesecake to wire rack. Let cool.

Heat remaining ganache over low heat or double boiler. Pour into squeeze bottle or disposable decorating bag. Drizzle over cheesecake and let set.