Double Chocolate Caramel Cheesecake
Serving Size / Yield
- 1⅓ cups Chocolate Wafer Cookie Crumbs
- ⅓ cup Butter or Margarine, melted
- 3 Large Eggs
- 2 pkg Cream Cheese, softened, 8 oz. each
- 1 cup Sugar
- 8 Squares Semi Sweet Chocolate Melted, 8 oz
- ½ cup Sour Cream
- ½ cup Heavy Whipping Cream
- 4 Squares Semi Sweet Chocolate
- Caramel Sauce
- Mint Leaves
Preheat the oven to 350 degrees.
In a bowl, mix crumbs and butter together.
Spread and press mixture evenly onto the bottom of a 9 inch round pan.
Whisk the eggs until blended. Set aside.
In a large bowl, beat cream cheese and sugar with mixer on medium, until blended.
Pour in egg mixture and mix until blended.
Now add in melted chocolate and sour cream, continue beating together.
In another bowl, add cream and chocolate squares. Microwave for 2 minutes, while stirring every 30 seconds, until chocolate is melted.
Take the crust out the fridge.
Coat the crust with a thin layer of caramel sauce.
Pour a little more than half of the cheesecake mixture over the sauce.
Pour a thin layer of the chocolate and cream mixture over the cheesecake mixture.
Pour the rest of the cheesecake over that.
Pour the rest of the melted chocolate over the cheesecake.
Bake for 40 to 50 minutes in the oven or until the center sets.
Let cheesecake cool.
Refrigerate for 1 hour.
Garnish with mint.