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Preheat oven to 375 degrees farenheit.
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CRUST:.
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Crush or process graham crackers until fine and mix with remaining crust ingredients.
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Press into a 9-10 inch foil lined springform pan evenly and up the sides.
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Bake at 375 for 8 minutes.
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Remove and set aside.
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FILLING:.
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Cream together (stand mixer reccomended) sugar and cream cheeses.
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Add eggs/yolk one at a time until incorporated and fluffy.
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Add ricotta, sour cream, vanilla, flour, cornstarch, and splenda, blend well.
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Pour in mini chips and stir until incorporated.
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BAKING:.
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Spread evenly into prepared crust.
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Set in oven on middle rack.
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Bake at 400 degrees farenheit for 40 minutes.
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Reduce to 300 and continue baking until 2 inches away from the center is no longer liquid-y.
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GANACHE:.
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Meanwhile, make the ganache.
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Either use double-boiler method or microwave (for microwave, heat heavy cream until steaming and stir in chocolate with mixing spoon.
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Mix until chocolate is completely melted) and set aside.
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FINAL TOUCHES:.
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Once the cheesecake is done, remove from the oven and let cool for 5 minutes.
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Spread ganache over cheesecake and cover with foil.
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Let cool in fridge for 7-10 hours before eating.
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Enjoy.
