Baked Chocolate Caramel Cheesecake

Recipe View Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 10-inch springform pan with nonstick cooking spray. (5 minutes)

Recipe View In a medium bowl, combine the graham cracker crumbs, cocoa powder, and 1 cup granulated sugar. Toss with melted butter until evenly moistened. Press firmly into the bottom and 1 to 2-inches up the sides of the prepared springform pan. (10 minutes)

Recipe View In a large, heavy-bottomed pot, combine 2 cups granulated sugar and the water. Bring to a boil over medium-high heat. Reduce heat to medium-low, and continue to cook without stirring until the mixture has turned a deep, golden amber color (this is crucial for the caramel flavor), 30 to 45 minutes. Remove from the heat, and carefully pour in the heavy cream (the mixture will bubble vigorously - be careful!). Return the caramel to the stove over low heat, and stir until completely liquefied and smooth. Stir in the coarsely chopped bittersweet chocolate until melted and fully incorporated. Remove from heat and stir in the sour cream until smooth. Set aside to cool slightly. (50 minutes)

Recipe View In the bowl of an electric mixer, beat the softened cream cheese until light and fluffy. Gradually add the cooled caramel mixture, and blend well, scraping the sides of the bowl occasionally to ensure even incorporation. Add the eggs, one at a time, scraping the bowl after each addition to prevent lumps. Add the vanilla extract with the last egg. Mix until just well incorporated – be careful not to overmix. (15 minutes)

Recipe View Pour the cheesecake mixture into the prepared graham cracker crust. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath. (5 minutes)

Recipe View Bake in the center of the preheated oven until the center has just set, about 1 hour 15 minutes. The cheesecake is done when the middle 3 or 4 inches are still a little wobbly. Turn off the oven and let the cheesecake sit in the oven with the door slightly ajar for 1 hour to prevent cracking. (1 hour 15 minutes baking + 1 hour cooling)

Recipe View Remove the cheesecake from the water bath and let cool completely on a wire rack. Cover loosely with plastic wrap and chill in the refrigerator for at least 6 hours, or preferably overnight, before serving. This allows the flavors to meld and the cheesecake to fully set. (6+ hours)