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Ingredients:
For the crust:
– 2 cups chocolate cookie crumbs
– 1/4 cup unsalted butter, melted
For the filling:
– 24 oz cream cheese, softened
– 1 cup granulated sugar
– 3 large eggs
– 1 teaspoon vanilla extract
For the toppings:
– 1/2 cup caramel sauce
– 1/2 cup chocolate ganache
– 1/2 cup chopped pecans
Directions:
1. Preheat your oven to 325°F. Grease a 9-inch springform pan.
2. In a bowl, combine chocolate cookie crumbs and melted butter. Press firmly into the bottom of the prepared pan to form the crust. Set aside.
3. In a large bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
4. Pour the filling over the crust and smooth the top. Bake for 50-55 minutes or until the center is almost set. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
5. Once cooled, drizzle caramel sauce and chocolate ganache over the top. Sprinkle with chopped pecans for the finishing touch. Refrigerate for at least 4 hours or overnight before serving.
Prep Time: 20 minutes | Cooking Time: 55 minutes | Cooling Time: 1 hour + chilling | Total Time: 6 hours 15 minutes | Kcal: 450 kcal per slice | Servings: 10
