Chocolate Explosion Cheesecake

By KeyIngredient

Ingredients

• Crust:
• 2 c. graham cracker crumbs
• 1/3 c. sugar
• 1/3 c. butter melted
• Chocolate Layer:
• 6 (1 oz) squares semisweet chocolate
• 6 Tbsp. butter
• 1/2 c. sugar
• 2 large eggs
• 2 Tbsp. flour
• Cheesecake Layer:
• 1/2 c. caramel syrup
• 1 (16 1/2 oz) pkg. refrigerated chocolate chip cookie
• dough
• 2 cream cheese softened
• 3/4 c. sugar
• 3 large eggs
• 1 tsp. vanilla
• 1 Tbsp. flour
• 1/2 c. sour cream
• Chocolate Ganache:
• 6 squares semisweet chocolate
• 4 Tbsp. heavy whipping cream

Preparation

Step 1

Heat oven to 300.

Crust:
In 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" springform pan. Bake for 6 min; let cool.

Chocolate Layer:
Using a double boiler, melt the chocolate and butter (or microwave on high in 30 second intervals, stirring after each, until the chocolate is melted and smooth, about 1 1/2 min total). Whisk in the sugar, eggs and flour until just combined. Pour into the bottom of the cooled crust and bake 15 min; let cool.

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.

In large bowl beat the cream cheese and sugar on medium speed with electric mixer until creamy. Beat in the eggs, one 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 oven and gently run a knife around the edges to release the crust from the sides of the pan. Let cool completely.

Ganache:
Microwave the chocolate and cream to melt. Do 30 second intervals stirring after each, until the chocolate is melted and smooth. Spread over the cooled cheesecake. Refrigerate for at least 8 hours before serving.