NY style Cheesecake with chocolate ganache

I love Cheesecakes! This one is my favorite...just a plain NY Style Cheesecake with Chocolate Ganache drizzled on top.  This particular cheesecake is a hit at Monty's workplace. Here is the recipe for this decadent dessert.
      

Ingredients

• 1 1/4 cups HONEY MAID Graham Cracker Crumbs
• 1/4 cup butter, melted
• 5 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
• 1 cup sugar
• 3 tablespoons flour
• 1 tablespoon vanilla
• 1 cup sour cream
• 4 eggs

  Directions

  1. Heat oven to 325 degrees F if using a silver 9 inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes.
  2. Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
  3. Bake 1 hour 10 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. 
  
  
  Chocolate Ganache
  
  
   9 oz Semi-sweet chocolate chopped
   1 cup hot whole milk
   1 1/12 tsp. butter, softened
  
  
  Place chocolate in a small bowl.  Place bowl over simmering water until melted.  Pour in hot milk.  Stir gently to mix; add butter.  Remove from heat.  Continue stirring until completely cooled and smooth.  Pour over cold cheesecake or drizzle on a slice of cheesecake.