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1
Heat oven to 250 degrees.
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2
Line a 9- or 10-inch springform pan with parchment paper.
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3
In a bowl, combine graham cracker crumbs, brown sugar and melted butter, and use fingers to mix well.
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4
Press firmly into prepared pan, evenly covering the bottom and about 1/2 inch up the sides.
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5
Refrigerate until ready to bake.
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6
In a microwave or the top of a double boiler, heat sour cream and chocolate together just until chocolate is melted.
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7
Mix until smooth.
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8
In a mixer fitted with the paddle attachment, beat cream cheese and granulated sugar together until smooth and fluffy, at least 2 minutes.
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9
Mix in eggs one at a time.
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10
At low speed, gradually pour in chocolate mixture and mix until smooth.
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11
Pour filling over the crust in the pan and bake about 1 1/2 hours, until top is set and dry but still jiggles in the center when you shake the pan.
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12
Set aside to cool and refrigerate until ready to serve, up to 2 days.
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13
For garnish, place graham crackers in a thick sealable plastic bag and crush, using your hands or a pot, into irregular crumbs.
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14
In a small skillet, melt butter until it foams.
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15
Add crumbs and cook, stirring, until lightly toasted and fragrant.
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16
When ready to serve, gently remove sides of springform pan.
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17
Serve chilled cheesecake in slices, sprinkled with crumbs and drizzled with chocolate ganache (if using).
