Cheesecake Chocolate Caramel

* Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with a double layer of aluminum foil.

* To make the crust, mix the crushed chocolate sandwich cookies and melted butter together until well combined. Press the mixture firmly into the bottom and 1 inch up the sides of the prepared springform pan. Bake for 10 minutes, then set aside to cool.

* For the cheesecake filling, beat the softened cream cheese and granulated sugar together in a large bowl with an electric mixer until smooth. Beat in 1/2 cup of the caramel sauce, the heavy cream, and vanilla extract. Add the eggs one at a time, mixing on low speed just until each is incorporated. Do not overmix.

* Pour the cheesecake batter over the cooled crust. Place the springform pan in a large roasting pan and fill the roasting pan with about 1 inch of hot water to create a water bath.

* Bake for 50-60 minutes, or until the center is almost set and jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool inside for one hour. Then, remove it from the oven and let it cool completely on a wire rack. Once cool, refrigerate for at least 4 hours or overnight.

* To make the ganache, place the chocolate chips in a heatproof bowl. In a small saucepan, heat the 1/2 cup of heavy cream until it just begins to simmer. Pour the hot cream over the chocolate chips and let it sit for 5 minutes. Whisk until the ganache is smooth.

* Carefully remove the cheesecake from the pan. Drizzle the chocolate ganache over the top of the cheesecake, then drizzle with the remaining 1/2 cup of caramel sauce. Decorate with chocolate chunks or extra cookie crumbs if desired.

keywords: cheesecake recipe, chocolate caramel, dessert, baking

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