Chocolate Explosion Cheesecake
Ingredients
Crust:
2 cups crushed 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 syrup
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:
6 (1-ounce) squares semisweet chocolate
4 tablespoons heavy whipping cream
Directions:
Preheat the oven to 300 degrees F.
For the crust: In a medium bowl, combine the cracker crumbs and sugar. Add the melted butter, stirring to combine. Press the crust into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 6 minutes; let cool.
For the chocolate layer: Using a double boiler, melt the chocolate and butter (or microwave on high in 30-second intervals, stirring after each, until the chocolate is melted and smooth, about 1 1/2 minutes total). Whisk in the sugar, eggs, and flour until just combined. Pour into the bottom of the cooled crust and bake for 15 minutes; let cool.
For the cheesecake layer: Spread the caramel topping evenly over the cooled chocolate layer. Cut the cookie dough crosswise into 1-inch slices. Place the slices in an even layer over the caramel, pressing gently together to seal the edges.
In a large bowl, beat the cream cheese and sugar on medium speed with an electric mixer until creamy. Beat in the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and flour until just combined. Stir in the sour cream. Pour the mixture over the cookie dough layer and bake for 1 hour. Remove from the oven and gently run a knife around the edges to release the crust from the sides of the pan. Let cool completely.
For the ganache: Using a double boiler, combine the chocolate and cream and melt (or microwave on high in 30-second intervals, stirring after each, until the chocolate is melted and smooth, about 1 minute total). Spread over the cooled cheesecake. Refrigerate for at least 8 hours before serving.
Recipe shared from: http://www.foodnetwork.com/recipes/paula-deen/chocolate-explosion-cheesecake-recipe/index.html