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.
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