Directions
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Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan to ensure easy removal of the cheesecake after baking.
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In a medium bowl, combine the chocolate cookie crumbs and melted butter. Mix these ingredients until the crumbs are well-coated. Press the mixture into the bottom of the prepared pan firmly. Chill in the refrigerator while preparing the filling; this will help it set better for a tremendous texture.
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In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. This mixture should be free of lumps for the best cheesecake experience.
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Add the sour cream, eggs, flour, brewed coffee, and vanilla extract to the cream cheese mixture. Mix until you achieve a well-combined and smooth filling.
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Stir in the caramel sauce and semi-sweet chocolate chips gently, allowing them to distribute evenly throughout the filling.
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Pour the cheesecake filling over the chilled crust in the springform pan, spreading it out evenly.
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Bake for 45-50 minutes in the preheated oven or until the edges are set and the center is slightly jiggly. The jiggly center is expected and will set as it cools.
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Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about 1 hour. This gradual cooling helps prevent cracking, leading to a tremendous presentation.
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After one hour, remove from the oven and refrigerate for at least 4 hours or overnight to let it set completely.
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If making the caramel sauce, heat the granulated sugar in a medium saucepan over medium heat, stirring constantly with a heat-resistant rubber spatula or wooden spoon for even melting.
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Once the sugar is completely melted and reaches a golden-brown color, immediately add the butter. Be cautious, as the caramel will bubble rapidly when the butter is added.
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Stir the butter into the caramel until it is completely melted, approximately 2-3 minutes. Then, very slowly drizzle in the 1/2 cup of heavy cream while stirring continuously. Allow the mixture to boil for 1 minute. It will rise in the pan, so keep a watchful eye.
Serve the cheesecake drizzled with the warm caramel sauce for an extra decadent touch.
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