Vanilla Cheesecake with Chocolate Glaze
From: Martha Stewart

7 tablespoons unsalted butter
1 1/2 cups graham-cracker crumbs (about 11 crackers)
1 1/4 cups sugar
2 pounds cream cheese, room temperature
1 vanilla bean, split in half lengthwise
4 large eggs, lightly beaten
1 cup sour cream
Pinch of salt
6 ounces semisweet chocolate, chopped
4 tablespoons heavy cream

Heat oven to 350°. In a small saucepan, melt 5 tablespoons butter. In a medium bowl, combine graham-cracker crumbs and 1/4 cup sugar. Stir in melted butter until crumbs are moist. Pour mixture into a 9-inch springform pan; press firmly, forming a 1/2-inch crust up sides of pan. Bake until set, 12 to 15 minutes. Transfer to a wire rack.

Reduce temperature to 275°. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until smooth. Slowly add remaining cup sugar. Scrape in vanilla seeds; reserve pod for another use. Beat until well combined, about 3 minutes.

Drizzle in eggs, one at a time, stopping occasionally to scrape down bowl. Beat in sour cream and salt. Pour batter into crust.

Bake cheesecake until sides have set but center appears soft, about 1 hour 45 minutes. Transfer pan to a wire rack to cool. Run a paring knife around the outside of crust, loosening it from pan. When cool, cover tightly with plastic; let set at least 4 hours or overnight.

To serve, place chocolate, remaining 2 tablespoons butter, and cream in the top of a double boiler or a heat-proof bowl set over a pan of gently simmering water. Stir occasionally until melted. Remove from heat; let cool slightly. Pour chocolate glaze over cheesecake; spread into a circle, leaving a 1/2-inch border. Chill just until chocolate has set, about 10 minutes.