Chocolate Explosion Cheesecake

Ingredients

Crust

2 crushed chocolate graham cracker crumbs

1/3 cup sugar

1/3 cup butter, melted

Chocolate Layer

6 (1-ounce squares) semisweet chocolate

6 tablespoons butter

1/2 cup sugar

2 large eggs

2 tablespoons all-purpose flour

Cheesecake Layer

1/2 cup caramel ice-cream topping

1 (16 1/2 ounce) package refrigerated chocolate chip cookie dough

2 (8-ounce) packages cream cheese, softened

3/4 cup sugar

3 large eggs

1 teaspoon vanilla extract

1 tablespoon all-purpose flour

1/2 cup sour cream

Chocolate Ganache:

3 (1-ounce) squares semisweet chocolate

2 tablespoons heavy whipping cream

Directions

Preheat oven to 300˚.

To prepare crust

In a medium bowl, combine cracker crumbs and sugar. 

Add melted butter, stirring to combine. 

Press crust into bottom and up sides of 9-inch springform pan. 

Bake for 6 minutes; let cool.

To prepare chocolate layer

In a medium saucepan, combine chocolate and butter and melt over low heat, stirring constantly until chocolate is melted and smooth. 

Whisk in sugar, eggs (at room temperature)  and flour until just combined. 

Pour into bottom of cooled crust; bake for 15 minutes; let cool.

To prepare cheesecake layer

Spread caramel topping evenly over chocolate (leave about an inch from the side of the pan or the caramel edges will become hard). 

Cut cookie dough crosswise into 1-inch slices. 

Place slices in an even layer over caramel, pressing gently together to seal edges.

In a large bowl, beat cream cheese (at room temperature) and sugar at medium speed with an electric mixer until creamy. 

Beat in eggs (room temperature), one at a time, beating well after each addition. 

Beat in vanilla and flour just until combined. Stir in sour cream. 

Pour over cookie dough layer and bake for 1 hour. 

Remove from oven, and gently run a knife around edges to release crust from sides of pan. 

Let cool completely.

To prepare chocolate ganache

In a small saucepan, combine chocolate and whipping cream, melt over low heat, stirring constantly until chocolate is melted and smooth. 

Spread over cooled cheesecake. 

Decorate the cheesecake with the ganache

Refrigerate for at least 8 hours before serving.