Chocolate Explosion Cheesecake.

Chocolate Explosion Cheesecake

I bought the Paula Deen magazine special on chocolate yesterday. It is filled with extraordinary things, and I highly recommend picking it up if you see it. I found mine at Sam's for a little less than $6!

This is on the to-make-soon list now.

Crust:

2 cups chocolate graham cracker crumbs
1/3 cup sugar
1/3 cup butter, melted

Chocolate Layer:

Six 1-oz. squares semisweet chocolate
6 TBSP butter
1/2 cup sugar
2 large eggs
2 TBSP all-purpose flour

Cheesecake Layer:

1/2 cup caramel ice-cream topping
One 16.5-oz. package refrigerated chocolate chip cookie dough
Two 8-oz. pack cream cheese
3/4 cup sugar
3 large eggs
1 tsp. vanilla extract
1 TBSP all-purpose flour
1/2 cup sour cream

Chocolate Ganache:

Three 1-oz. squares semisweet chocolate
2 TBSP heavy whipping cream

Heat over to 350.

To prepare crust: combine in a medium bowl the cracker crumbs & sugar. Add melted butter, stirring to combine. Press the crust into the bottom & 1 inch up the sides of a 9-inch springform pan. Bake for 6 minutes and let cool.

To prepare the chocolate layer: combine in a medium bowl the chocolate & butter. Microwave on high in 30-second intervals, stirring after each, until melted & smooth (about 90 seconds). Whisk in sugar, eggs, & flour until just combined. Pour into bottom of cooled crust. Bake for 15 minutes and let cool.

To prepare the cheesecake layer: spread caramel topping evenly over chocolate layer. Cut cookie dough into 1-inch slices. Place slices in an even layer over caramel, pressing gently together to seal edges. In a large bowl, beat cream cheese & sugar at medium speed until creamy. Beat in eggs, one at a time, beating well after each. Beat in vanilla & flour until just combined. Stir in sour cream. Pour over cookie dough layer and bake for 1 hour. Remove from oven, and gently run a knife around edges to release crust from pan. Let cool completely.

To prepare ganache: combine chocolate & cream in a small bowl. Microwave on high in 30-second intervals until chocolate is melted & smooth (about 60 seconds). Spread over cooled cheesecake. Refrigerate for at least 8 hours before serving.