Nanaimo Bar Cheesecake

Nanaimo bar cheesecake is a combination of nanaimo bars and creamy cheesecake. It is made up of a chocolate almond crust, vanilla custard cheesecake, and a chocolate ganache.

Preheat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper. 

Combine graham cracker crumbs, almonds, coconut flakes, cocoa powder, and brown sugar in a medium sized bowl. Stir in melted butter. Pour into the bottom of the springform pan and pat into the bottom and up the sides of the pan. Bake for 10 minutes.

Beat cream cheese and brown sugar together in a large mixing bowl.

Mix in flour and sour cream, stopping to swipe down the sides and bottom of the bowl when needed.

Mix in the eggs, one at a time, until combined.

Mix in vanilla extract and custard powder.

Pour the cheesecake filing into the springform pan, over the crust.

Cover the outside of the springform pan with aluminum foil. Tie a crock pot liner around the pan, over top of the aluminum foil. This helps from water seeping into the cheesecake.

Place the springform pan into a larger baking pan or casserole dish. Fill the larger pan with water to go halfway up the side of the springform pan. Place this on the middle rack of the oven and bake for 1 hour, 20 minutes.

Take the cheesecake out of the oven and run a knife between the crust and springform pan.  Let it sit at room temperature for 20 minutes and then cover the cheesecake in the springform pan and transfer to the refrigerator. The cheesecake needs to cool for at least 2 hours or overnight.

To make the chocolate ganache, heat heavy whipping cream in the microwave or in a small saucepan over medium heat, until it is hot, but not boiling. Pour the heavy whipping cream over the chocolate. Let it sit for 3 minutes, and then whisk until smooth.

Place it on a cake stand or serving plate and pour the chocolate ganache over the top. Spread the ganache evenly and return the cheesecake to the refrigerator to cool the ganache.

Combine heavy whipping cream, powdered sugar, and vanilla extract to a large mixing bowl. Whisk until stiff peaks.

Remove the cheesecake from the refrigerator and pipe the whipped topping on top. Scatter slivered almonds on top of the cheesecake.