Chocolate Explosion Cheesecake
- 2 cups crushed graham cracker crumbs
- 1/3 cup sugar
- 1/3 cup melted butter
- Chocolate Layer:
- 6 (1-ounce) squares semisweet chocolate
- 6 tablespoons butter
- 1/2 cup sugar
- 2 large eggs
- 2 tablespoons flour
- Cheesecake layer:
- 1/2 cup carmel syrup
- 16 1/2 ounce package refrigerator chocolate chip cookie dough
- 1 (8ounce) packages cream cheese soften
- 3/4 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon flour
- 1/2 cup sour Cream
- Chocolate Ganache:
- 6 (1 ounce) squares semisweet chocolate
- 4 tablespoons heavy whipping cream
preheat oven to 300 degrees.
For the crust in a medium bowl combine the cracker crumbs and sugar. add the melted butter, stirring to combine. press the crust into the bottom and 1 inch up the sides of a 9 inch spring form pan. bake 6 minutes. let cool.
For the chocolate layer melt chocolate squares and butter on high for 30 second intervals stirring after each 30 seconds until it is melted and smooth about 1 1/2 minutes total. Whisk in eggs , sugar, and flour until combined. pour over the cooled crust, bake 15 minutes ; let cool.
For the cheesecake layer, spread the Carmel topping over the cooled chocolate layer. Cut cookies into 1 inch slices and cover the Carmel sauce.
Mix cream cheese, sugar on medium spread until creamy. Beat in eggs 1 at a time. Beat in vanilla and flour and sour cream until mixed. Pour over cookie dough and bake for 1 hour. Remove from oven and run a knife around edges to release sides. let cool completely.
For the ganache microwave chocolate and cream and melt on 30 second intervals stirring each time until melted and smooth. Spread over the cooled cheesecake. Refrigerate for at least 8 hours before serving.