Caramel Chocolate Coffee Cheesecake

Instructions

Step 1: Preheat oven to 325°F (160°C). Mix chocolate cookie crumbs and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.

Step 2: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.

Step 3: Mix in sour cream, heavy cream, dissolved coffee, and vanilla extract until smooth and creamy.

Step 4: Pour filling over the crust. Bake for 55-65 minutes or until the center is just set. Turn off oven, crack door, and let cheesecake cool for 1 hour inside.

Step 5: Refrigerate cheesecake for at least 4 hours or overnight.

Step 6: Before serving, pour caramel sauce and chocolate ganache over the cheesecake. Top with whipped cream and sprinkle with chocolate shavings or chips.

Storage Information

Store cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze slices wrapped tightly for up to 2 months. Thaw in the refrigerator before serving.