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1/2 cup granulated sugar
2 tablespoons water
1/2 cup heavy cream
4 oz semi-sweet chocolate, chopped
1 tablespoon unsalted butter
Directions:
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
In a medium bowl, combine chocolate cookie crumbs, sugar, and melted butter. Press mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
In a large bowl, beat the cream cheese and sugar until smooth. Add sour cream, heavy cream, cocoa powder, and vanilla extract. Mix until well combined. Add eggs one at a time, beating well after each addition.
Pour the cheesecake filling over the cooled crust. Place the springform pan in a large roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan.
Bake for 55-60 minutes, or until the center is just set and slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly open. Remove from the oven and refrigerate for at least 4 hours or overnight.
For the caramel ganache, heat sugar and water in a small saucepan over medium heat until the sugar dissolves and turns a deep amber color. Carefully add the heavy cream, stirring constantly until smooth. Remove from heat and add chocolate and butter, stirring until melted and smooth. Let cool slightly.
Prep Time: 30 minutes | Cooking Time: 60 minutes | Cooling Time: 5 hours | Total Time: 6 hours 30 minutes
Calories per serving: Approximately 480 kcal | Servings: 12 servings
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