The Humpherys Family

Chocolate Caramel Cheesecake

Recipe Added:  11/23/2011
1 cup sugar
3/4 cup heavy cream
1 cup semisweet chocolate, chopped
1/2 cup sour cream
3 8oz pkgs cream cheese, softened
4 large eggs
1 tsp vanilla
 Chocolate Crumb Crust:
3 cups chocolate wafer or graham crumbs
5 Tbsp butter, melted
1/3 cup sugar
1/8 tsp salt
Chocolate Crumb Crust: Mix ingredients and press into bottom and side of buttered springform pan. Chill if not used immediately. Cheesecake: Preheat oven to 350°F. Cook sugar in saucepan over low heat, stirring until melted, 10-15 minutes. Cook without stirring, swirling pan, until deep golden. Remove from heat and carefully add heavy cream. Cook over moderately low heat several minutes, stirring, until caramel is dissolved. Remove from heat and whisk in chocolate until smooth. Stir in sour cream.

Beat cream cheese with an electric mixer until fluffy, then beat in chocolate mixture on low speed. Beat in eggs, 1 at a time, then vanilla, beating on low speed until combined. Put pan with crust in a shallow baking pan. Pour filling into crust and bake in middle of oven 55-60 minutes, or until cake is set 3 inches from edge but center is slightly wobbly when pan is gently shaken. Run a knife around edge of cake to loosen then cool completely in pan on a rack. Cake will continue to set as it cools. Chill, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate.
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