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Chocolate, Caramel, Cookie Dough Cheesecake Recipe

   
 

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     Chocolate, Caramel, Cookie Dough Cheesecake

Category   Desserts - Breads
Sub Category   None
Servings   10
Preptime   Overnight

Ingredients
2 cups crushed graham cracker crumbs
1/3 cup sugar
1/3 cup butter, melted
6 squares semisweet chocolate
6 tablespoons butter
1/2 cup sugar
2 eggs
2 tablespoons flour
1/2 cup caramel syrup
 
1 package refrigerated chocolate chip cookie dough
2 packs cream cheese, soft
3/4 cup sugar
3 eggs
1 teaspoon vanilla
1 tablespoon flour
1/2 cup sour cream
6 squares semi sweet chocolate
4 tablespoons heavy whipping cream

Instructions
For the crust- In a 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-inch springform pan. Bake for 6 minutes; let cool. For the 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 minutes total). Whisk in the sugar, eggs, and flour until just combined. Pour into the bottom of the cooled crust and bake for 15 minutes; let cool. For the cheesecake layer- Spread the caramel topping evenly over the cooled chocolate layer. Cut the cookie dough crosswise into 1- inch slices. Place the slices in an even layer over the caramel, pressing gently together to seal the edges.
In a large bowl, beat the cream cheese and sugar on medium speed with an electric mixer until creamy. Beat in the eggs, 1 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 the oven and gently run a knife around the edges to release the crust from the sides of the pan. Let cool completely. For the ganache- Using a double boiler, combine the chocolate and cream and melt (or microwave on high in 30-second intervals, stirring after each, until the chocolate is melted and smooth, about 1 minute total). Spread over the cooled cheesecake. Refrigerate for at least 8 hours before serving.


Originally Submitted
2/5/2015





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