- 12
Ingredients
- 2 cups crushed graham cracker crumbs
- 1/3 cup sugar
- 1/3 cup butter, melted
- 6 (1oz) squares semisweet chocolate
- 6 tbsp butter
- 1/2 cup sugar
- 2 large eggs
- 2 tbsp all-purpose flour
- 1/2 cup caramel syrup
- 1 pkg refrigerated chocolate chip cookie dough
- 2 (8oz) pkg cream cheese, softened
- 3/4 cup sugar
- 3 large eggs
- 1 tsp vanilla
- 1 tbsp all-purpose flour
- 1/2 cup sour cream
- 6 (1oz) squares semisweet chocolate
- 4 tbsp heavy whipping cream
Preparation
Step 1
1. Preheat the oven to 300F.
2. 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" up the sides of a 9" springform pan. Bake for 6 mins; let cool.
3. Fo the Chocolate Layer: Using a double boiler, melt the chocolate and butter (or microwave on high for 30 secs until melted and smooth). Whisk in the sugar, eggs and flour until just combined. Pour into the bottom of the cooled crust and bake for 15 mins; let cool.
4. For the Cheesecake Layer: Spread the caramel topping evenly over the cooled chocolate layer. Cut the cookie dough crosswise into 1" slices. Place the slices in an even layer over the caramel, pressing gently together to seal the edges.
5. In a large bowl, beat the cream cheese and sugar on medium speed with an electric mixer until creamy. Beat int he eggs, 1 at a time, beating well after each addition. Beat in the vanilla and flour until just combined. Stir in the sour cream. Pour the mixture over the cookie dough layer and bake for 1 hour. Remove from the oven and gently run a knife around the edges to release the crust from the sides of the pan. Let cool completely.
6. for the Ganache: Using a double boiler, combine the chocolate and cream and melt (or microwave on high in 30 sec intervals, stirring until chocolate is melted and smooth). Spread over the cooled cheesecake. Refrigerate for at least 8 hours before serving.