Ingredients:
For the Base:
1 1/2 cups digestive biscuits (or graham crackers), crushed
1/2 cup unsalted butter, melted
For the Cheesecake Layer:
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
For the Caramel Layer:
1 cup granulated sugar
1/4 cup water
1/2 cup heavy cream
2 tablespoons unsalted butter
1/4 teaspoon sea salt
For the Chocolate Ganache Topping:
1/2 cup semi-sweet chocolate chips
1/4 cup heavy cream
Directions:
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Mix the crushed digestive biscuits with the melted butter until combined. Press the mixture evenly into the bottom of the prepared pan to form the base. Bake for 10 minutes, then let cool while preparing the cheesecake layer.
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream. Pour the cheesecake batter over the prepared crust.
Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Allow the cheesecake to cool completely at room temperature before refrigerating for at least 4 hours, or overnight.
For the caramel layer, combine the sugar and water in a medium saucepan over medium heat. Cook without stirring until the sugar turns a deep amber color. Remove from heat and carefully whisk in the heavy cream, butter, and sea salt until smooth. Let the caramel cool slightly, then pour it over the chilled cheesecake.
To make the chocolate ganache, heat the heavy cream until just simmering, then pour it over the chocolate chips. Let it sit for 2 minutes, then stir until smooth. Drizzle the ganache over the caramel layer, allowing some to drip down the sides of the cheesecake.
Refrigerate the cheesecake for another hour to set the ganache before serving.
Prep Time: 30 minutes | Cooking Time: 1 hour | Total Time: 6 hours (including chilling)
Kcal: 550 kcal | Servings: 12 servings