★Ingredients
1 1/2 cups chocolate graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup heavy cream
1/2 cup caramel sauce
1 cup semi-sweet chocolate chips, melted
★Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
In a medium bowl, mix together the chocolate graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then remove from the oven and let it cool.
In a large bowl, beat the cream cheese and 1 cup granulated sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat and stir in the melted chocolate until smooth. Let it cool slightly.
Pour the melted chocolate mixture into the cream cheese mixture and beat until well combined.
Pour half of the cheesecake batter over the cooled crust. Drizzle half of the caramel sauce over the batter. Repeat with the remaining batter and caramel sauce.
Place the cheesecake pan on a larger baking pan and fill the larger pan with hot water halfway up the sides of the cheesecake pan. This helps prevent cracks in the cheesecake.
Using a knife, gently swirl the caramel sauce into the batter to create a marbled effect.
Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool gradually.
Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.
When ready to serve, run a knife around the edges of the cheesecake to loosen it from the pan. Remove the springform pan sides and slice the cheesecake into portions. Enjy!