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Directions

Crust

1、Prepare Crust:

1. Preheat oven to 325°F (165°C). Lightly spray a 9-inch springform pan with cooking spray.

2. In a food processor, pulse 20 chocolate sandwich cookies and ½ cup pecan halves until finely ground.

3. Combine the cookie mixture with ¼ cup melted butter and press into the bottom of the prepared pan.

4. Refrigerate while preparing the filling, at least 30 minutes.

Filling

1、Cream Cheese Mixture:

1. In the bowl of a stand mixer fitted with a paddle attachment, beat 4 blocks of cream cheese and 1 cup light brown sugar on medium speed until smooth and fluffy, about 2-3 minutes.

2. Add ¼ cup flour, 2 tbsp heavy cream, and 2 tsp vanilla extract. Beat on medium until smooth, about 1 minute.

3. Add 4 eggs, one at a time, beating well after each addition and scraping down the bowl frequently.

2、Chocolate and Caramel Layers:

1. Remove 1 cup of batter and place in a small bowl. Stir in ½ cup melted chocolate chips.

2. In another small bowl, whisk together ½ cup caramel sauce and 2 tsp flour. Stir in ½ cup chopped pecans.

3. Spread the caramel mixture in an even layer over the cooled crust. Spread the chocolate batter into an even layer over the caramel mixture.

4. Carefully spoon the plain batter over the chocolate filling and smooth the top. Place the pan on a baking sheet.

3、Bake:

1. Bring 8 cups of water to a boil. Place a large roasting pan on the bottom rack of the oven and carefully fill halfway with boiling water. Place the cheesecake on the middle rack.

2. Bake for 75-90 minutes or until the edges pull away slightly from the sides of the pan and the center wobbles when gently shaken. Cover the cheesecake loosely with foil after 60 minutes if the top appears to brown too quickly.

3. Remove from the oven and let cool on a wire rack for 1 hour. Refrigerate, uncovered, for at least 4 hours and up to 2 days.

Topping

1、Prepare Topping:

1. In a small microwave-safe bowl, heat 1 tbsp heavy cream for 15-30 seconds, or until steaming. Add 2 tbsp chocolate chips and let stand for a few minutes. Stir until smooth.

2. Carefully run a knife around the edge of the pan to release the cheesecake. Remove sides of the pan and transfer the cheesecake to a cake plate.

3. Drizzle the cheesecake with melted chocolate and caramel. Sprinkle with 2 tbsp chopped pecans.