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Mix chocolate cookie crumbs with melted butter. Press evenly into the bottom of a springform pan. Refrigerate while preparing the cheesecake.
Make the cheesecake filling:
Beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Bake the cheesecake:
Pour filling over crust. Bake at 325°F (160°C) for 50-60 minutes or until the center is almost set. Turn off oven and leave cheesecake inside with door slightly open for 1 hour. Then refrigerate for at least 4 hours or overnight.
Prepare salted caramel sauce:
In a saucepan over medium heat, melt sugar until golden brown. Add butter and stir until melted. Slowly add heavy cream and salt, stirring continuously until smooth. Cool to room temperature.
Make chocolate ganache:
Heat heavy cream until just boiling. Pour over chopped chocolate and let sit for 2 minutes. Stir until smooth and glossy.
Assemble the cake:
Pour salted caramel sauce over chilled cheesecake. Top with chocolate ganache. Refrigerate until ganache is set.
Serving and Storage Tips
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