Crème Fraîche Cheesecake with Chocolate Ganache and Mint Meringue

Preheat the oven to 325°F. For the crust, mix graham cracker crumbs and sugar in a medium bowl. Stir in melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool. Wrap the pan in two layers of foil, shiny side out.

For the cheesecake, beat cream cheese in a mixer until smooth, about 4-5 minutes. Scrape down the bowl often. Add sugar and beat for 2-3 more minutes. Add crème fraîche, vanilla, and salt, beating for another 2-3 minutes. Mix in melted butter, then add eggs one at a time, beating after each addition. Stir in heavy cream.

Pour the filling over the cooled crust and smooth the top. Bang the pan on the counter to remove air bubbles. Set a roasting pan with water on the oven floor. Bake the cheesecake for an hour. The edges should be firm, center jiggly. If needed, bake another 10-15 minutes. Cool in the oven with the door cracked for an hour, then on a wire rack. Chill the cheesecake in the fridge for at least four hours or overnight.

For the ganache, place chopped chocolate in a bowl. Heat cream until simmering, then pour over chocolate. Cover and let sit for 5 minutes, then whisk until smooth. Stir in vanilla. Let cool to room temperature, then pour over the chilled cheesecake. Smooth the top and let set.

For the meringue, bring an inch of water to boil in a saucepan. In a mixer bowl, combine egg whites, sugar, and salt. Place over boiling water, stirring until sugar melts and mixture reaches 160°F. Remove from heat and whisk until stiff peaks form, about 8-10 minutes. Stir in vanilla, crème de menthe, and mint extract. Spread meringue over cheesecake and toast lightly with a torch if desired.