Best Chocolate Caramel Cheesecake Recipes

CHOCOLATE CARAMEL CHEESECAKE

Steps:

• In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Mix well and press into the bottom and 1 inch up the sides of a 9 inch springform pan. Pour on melted caramel/pecan mixture and chill for 30 minutes.
• To make the Caramel Filling: In a small saucepan, combine caramels and milk. Cook over low heat, stirring, until smooth. Stir in chopped pecans. Preheat oven to 325 degrees F (165 degrees C).
• In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in the eggs one at a time. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
• Bake in the preheated oven for 50 minutes, or until center is almost set. Place a pan of water on rack underneath cheesecake as it bakes to help keep it from cracking. Cool in oven with door cracked open. Refrigerate at least 5 hours before serving.

CHEESECAKE CARAMEL TOFFEE CHOCOLATE CHIP COOKIE BARS

Steps:

• Preheat oven to 350 degrees.
• Prep a 9 x 13 pan by lining it with parchment paper. Set aside.
• Cream together the butter, sugars, salt and vanilla. Beat in the egg, then the baking soda and flour.
• Stir in the chocolate chips, caramel bits and toffee pieces.
• Divide mixture in half. Spread half of the dough evenly into the prepared pan. I use my fingers to do this. Set aside.
• In a medium bowl, cream together the cream cheese and white sugar until fully blended. Beat in the egg and vanilla. Mix until completely smooth.
• Pour and spread cheesecake layer over the pressed cookie dough layer.
• Using your hands, press pieces of the remaining dough into flat discs. Lay on top of the cheesecake layer. You don't have to have the entire cheesecake layer totally covered. In fact, leaving a bit of the cheesecake layer peeking through in spots looks good once the bars bake and cool.
• Bake for 20 - 30 minutes or until the bars are cooked through and top is lightly brown.
• Allow to cool completely before removing from pan by way of the parchment paper.
• Once cooled and removed from pan, cut into twelve equal bars.
• Store in refrigerator.
• NOTE: If you use the caramel bits in this recipe, allow the bars to come almost to room temperature (after refrigerating) prior to serving. The caramel bits harden up a bit in the fridge.

CHOCOLATE-CARAMEL TOPPED CHEESECAKE

Steps:

• In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a large bowl, beat the cream cheese, sugars and vanilla until smooth. Beat in milk and flour. Add eggs and egg yolk, beating on low speed just until combined. Pour into crust. Place on a baking sheet., Bake at 325° for 45-50 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate for at least 6 hours or overnight., Remove side of pan. In a microwave, melt chocolate chips and shortening; stir until smooth. Top the cheesecake with pecans; drizzle with chocolate mixture and caramel topping. Refrigerate leftovers.

CHOCOLATE CARAMEL NUT CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, combine the melted butter, graham cracker crumbs and 1 tablespoon sugar. Press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Allow to cool.
• In a large bowl, cream the 3/4 cup of sugar and cream cheese together until smooth. Add eggs, one at a time, and vanilla. Stir in chopped candy bar, and pour into baked crust.
• Bake at 350 degrees F (175 degrees C) for 45 minutes. Let cool and carefully remove the springform pans side.

BAKED CHOCOLATE CARAMEL CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 10-inch springform pan with nonstick cooking spray.
• Combine the graham cracker crumbs with the cocoa powder and 1 cup sugar. Toss with melted butter. Press into the bottom and 1 to 2-inches up the sides of the prepared springform pan.
• Bring 2 cups sugar and the water to a boil in a large, heavy-bottomed pot. Reduce heat to medium-low, and continue to cook without stirring until the mixture has turned a deep, golden color, 30 to 45 minutes. Remove from the heat, and carefully pour in the heavy cream (the mixture will bubble vigorously). Return the caramel to the stove over low heat, and stir until completely liquefied. Stir in the chocolate until melted, then stir in the sour cream. Remove from heat and set aside.
• Beat the cream cheese until fluffy in an electric mixer. Add caramel mixture, and blend well, scraping the sides of the bowl occasionally. Add eggs, one at a time, scraping the bowl after each addition. Add the vanilla with the last egg. Mix until well incorporated, then pour mixture into prepared pan.
• Place pan into a hot water bath with the water coming half way up the sides of the springform pan. Bake in the center of the preheated oven until the center has set, about 1 hour 15 minutes. The cheesecake is done when the middle 3 or 4 inches are still a little wobbly. Chill completely before serving.

CHOCOLATE-CARAMEL-PECAN CHEESECAKE

Steps:

• Combine graham cracker crumbs and butter, stirring well.
• Press mixture evenly onto bottom and 1 inch up sides of a 9-inch springform pan.
• Unwrap caramels; combine with milk and heat over low heat until caramels are melted, stirring often.
• Pour over graham cracker crust; sprinkle chopped pecans evenly over caramel layer and set aside.
• Beat cream cheese at high speed until light and fluffy; gradually add sugar, mixing well.
• Add eggs, one at a time, mixing well after each one. Stir in vanilla and chocolate; beat until blended.
• Spoon over pecan layer.
• Bake at 350 degrees for 30 minutes.
• Remove from oven, and run knife around edge of pan to release sides.
• Let cool t o room temperature on a wire rack; cover and chill at least 8 hours before serving.
• Top with pecan halves and serve.

WHITE CHOCOLATE CHEESECAKE WITH CARAMEL GLAZE

Steps:

• Pre-heat the oven to 375°F Combine the graham cracker crumbs with the melted butter and press into the bottom and 1 1/2 inches up the side of a 10 inch spring form pan.
• Bake for 10 minutes and then allow to cool completely on a wire rack.
• Reduce the heat to 325°F and prepare the cheesecake batter.
• Place the chopped white chocolate into a heat safe bowl and set aside. Bring the 1/2 cup of cream to a simmer over medium heat in a small sauce pan. Pour the hot cream over the white chocolate, swirling the bowl to submerge it and allow to stand for one minute. Stir the chocolate gently until melted completely.
• In a stand mixer with the paddle attachment, beat the cream cheese until smooth and lump free. Add the sugar and mix, scraping down the sides of the bowl as needed.
• On medium speed, slowly add the white chocolate ganache. Once combined you can add the eggs, one at a time, beating on low speed until each egg is incorporated. Once you've added all the eggs, mix in the vanilla and salt and pour into your prepared pan.
• Set the pan onto a couple large sheets of aluminum foil and smooth them up the sides of the pan to waterproof.
• Set the cheesecake into a large roasting pan and then place in the oven. Pour the boiling water into the roasting pan, filling to about one inch (no higher than the lowest edge of aluminum foil). Allow to make at 325°F for one hour then reduce heat and bake at 300°F for an additional 60-90 minutes until the center is just set. The outer ring of the cheesecake for about 3" should be set.
• Remove from the oven and allow to cool completely on a wire rack. Once cool chill for at least 4 hours before serving.
• To glaze, gently warm the 1 cup of the caramel sauce on the stove or in the microwave until slightly runny and then pour onto the cheesecake. Smooth the caramel over the cake and serve.
• To make the Caramel Sauce: In a medium sauce pan over medium high heat, combine the sugar and lemon juice. Stir with a wooden spoon until the sugar is mostly melted then set aside the spoon and swirl the pan over the heat to keep the color even throughout.
• Continue to cook and swirl until it sugar turns a medium amber color. Watch it carefully, the sugar will quickly darken and should it become dark brown or black it will taste bitter and unpleasant.
• When the sauce turns the right color slowly whisk in the cream. If the caramel hardens with the addition of the cream, do not worry. Just continue to add the cream and bring the mixture back to a a boil over medium heat. Continue to stir until the sugar has remelted. Allow to boil for 5 minutes then remove from heat and stir in the butter.
• Pour into a heat safe container and chill until ready to use.

WHITE CHOCOLATE MACADAMIA NUT CHEESECAKE WITH CARAMEL AND RASPBE

Steps:

• Raspberry sauce:.
• 1. Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
• 2. Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
• 3. Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two wehttp://www.food.com/members/subm/editr2eks.
• Caramel Sauce:.
• 1. Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on.
• 2. As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.
• 3.Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big.
• Crust:
• 1. Grind 1/4 cup macadamia nuts in a blender.
• 2. Add to a bowl and add cracker crumbs, butter, and 1 tablespoon sugar.
• 3. Mix and press over bottom of 8 inch pan.
• Filling:.
• 1. In another bowl, combine remaining sugar, cream cheese, yolks, liqueur, and vanilla. Beat, scraping bowl often.
• 2. Chop another 1/2 cup of nuts and mix into cream cheese mixture. Spread batter on crust.
• 3. Bake at 325 degrees for 40 minutes, until cake jiggles just a bit when gently shaken. Cool on rack.
• 4. place chocolate chips in whatever design and amout you'd like. Then pour over desired amout of Raspberry and Caramel sauce over the cheesecake.
• 5. Cover with foil and chill until cold 2 hours to 1 day or overnight.

WHITE CHOCOLATE CHEESECAKE WITH MACADAMIA CARAMEL SAUCE

Steps:

• Preheat oven to 325ºF.
• Lightly butter 9-inch springform pan.
• Tightly wrap bottom of pan with heavy duty aluminum foil.
• Mix together graham cracker crumbs, sugar and melted butter in bowl.
• Press mixture in bottom of prepared pan.
• Refrigerate crust while preparing filling.
• MAKE THE FILLING:.
• Place solid ivory, butter and cream in small microwave-safe bowl.
• Microwave on medium(50% power) for 1 minutes.
• Stir.
• Microwave 30 seconds more or until chocolate is softened.
• Stir until smooth and let cool.
• Beat cream cheese in mixing bowl until smooth, using electric mixer at medium speed.
• Add sugar and beat until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Mix in vanilla and cooled solid ivory mixture, using low speed.
• Pour mixture over crust.
• Bake for 60-70 minutes or until top is slightly puffed and center is just firm.
• Turn off oven and leave cheesecake in oven for 1 hour more and prop open oven door.
• Cool in pan on wire rack.
• Cover with aluminum foil and refrigerate overnight.
• MAKE CARAMEL SAUCE:.
• To toast macadamia nuts, spread on baking sheet and bake at 350ºF for 8-10 minutes or until toasted.
• Combine sugar, water and lemon juice in saucepan.
• Cook over medium heat, stirring frequently, until mixture turns light golden brown.
• Remove from heat.
• Heat heavy cream in another saucepan until it comes to a gentle boil.
• Gradually add hot cream to sugar mixture, stirring until blended.
• Cool completely.
• ASSEMBLE THE DESSERTS:.
• Loosen edge of cheesecake with a knife.
• Remove sides of springform pan.
• Cut into wedges.
• Add macadamia nuts to caramel sauce.
• Heat sauce over low heat and stir until sauce thins.
• Spoon over cheesecake wedges and serve immediately.
• Enjoy, you've earned it!

DECADENT PEANUT BUTTER DARK CHOCOLATE CARAMEL RIPPLE CHEESECAKE

Steps:

• Crush the wafer cookies in a food processor or a large ziplock bag. Set aside.
• Repeat process with the mini Butterfinger bars, crushing them as finely as you'd like.
• Preheat the oven to 350ºF. Place a rack in the middle of the oven. Grease 10" springform pan with butter. Double layer foil wrap the bottom of the pan.
• Mix the crushed wafer cookies with the melted butter and press into the bottom and up the sides of your springform pan. Set aside.
• Blend the cream cheese until it's creamy.
• Gradually add the sugar.
• Add eggs, one at a time, and only blend until each egg is incorporated.
• Add the sour cream, whipping cream and vanilla.
• Remove 1 1/2 cup of the cream cheese mixture and set aside in a bowl. Add the peanut butter to the original mixture and blend until incorporated. Add the crushed Butterfinger bites.
• Blend the melted chocolate into the reserved 1 1/2 cup batter and then spread evenly over the cookie crust.
• Pour the peanut butter batter over the chocolate layer and spread evenly.
• Dollop the butterscotch-caramel sauce over the top and then using a toothpick or the tip of a thin knife, swirl the sauce into the batter.
• Place the springform pan into roasting pan then fill the roasting pan with 1 1/2 - 2 inches of hot water.
• Carefully place roasting pan onto middle rack and bake for 1 hour, 5 minutes or until the cake is set and a toothpick inserted into the middle comes out clean. Be careful to not over bake.
• Cool the cake at room temperature for about an hour, then using a very thin knife, run along the edges of cake to loosen it from the springform pan. Remove the ring of the springform and place cake on dish or serving platter and chill over night.

CHOCOLATE CARAMEL CHEESECAKE

Steps:

• Make crumb crust as directed in separate recipe, using chocolate wafer cookies instead of graham crackers.
• Preheat oven to 350°F.
• Cook sugar in a dry heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden. Remove from heat and carefully add heavy cream (mixture will vigorously steam and caramel will harden). Cook over moderately low heat, stirring, until caramel is dissolved. Remove from heat and whisk in chocolate until smooth. Stir in sour cream.
• Beat cream cheese with an electric mixer until fluffy, then beat in chocolate mixture on low speed. Beat in eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
• Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 55 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.
• Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. (Cake will continue to set as it cools.) Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.

CARAMEL CHEESECAKE WITH CHOCOLATE DRIZZLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
• Combine cookie crumbs, confectioners' sugar, and cocoa powder in a large bowl. Add melted butter; stir until well mixed. Pat mixture into the bottom of the prepared pan.
• Bake in the preheated oven until crust is set, about 10 minutes.
• Beat cream cheese and white sugar together until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in sour cream and vanilla extract; mix on low speed.
• Pour half-and-half into a saucepan over medium-low heat. Cook until mostly heated through, about 2 minutes. Add caramel candies a few at a time and cook, stirring frequently, until smooth, about 5 minutes. Pour caramel mixture into the cream cheese mixture; mix on low speed until well blended. Pour filling over the baked crust.
• Melt chocolate in a microwave-safe bowl in 15-second increments, stirring after each melting, 1 to 3 minutes. Drizzle over the filling; drag a knife through the filling to make a marbled effect. Fill a rimmed baking sheet with water and place on the bottom rack of the oven.
• Bake cake in the preheated oven until set, about 55 minutes. Turn heat off and let cheesecake cool in the oven for 45 minutes. Cover with plastic wrap and refrigerate for at least 6 hours.

CHOCOLATE CARAMEL CHEESECAKE BITES

Steps:

• Heat oven to 350. Line 8 inch square baking pan with double thickness of aluminum foil, extending foil over ends of pan. Spray foil with no-stick cooking spray. Combine all crust ingredients in small bowl. Press onto bottom of prepared pan.
• Combine caramels and half & half in medium microwave-safe bowl. Microwave on high 1 minute; stir. Continue microwaving 30 seconds; stir until smooth. Pour over crust in pan. Sprinkle with pecans. Refrigerate while preparing cream cheese mixture.
• Combine cream cheese and sugar in medium bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla, beating just until combined. Stir in sour cream. Pour over caramel mixture.
• Bake for 35 to 40 minutes or until just set 2 inches from edges of pan. Cool on wire rack for 1 hour. Loosely cover; refrigerate at least 4 hours. Use foil to lift cheesecake from pan. Cut into 36 squares.
• Place cooling rack over large piece of waxed paper on counter. Combine chocolate chips and shortening in 1 quart saucepan. Cook over low heat, stirring constantly, until smooth. Pierce each cheesecake square with fork. Spoon chocolate over top and sides of each cheesecake square, letting excess chocolate drop back into pan. Place onto cooling rack. Let stand about 20 minutes or until chocolate is firm. Store refrigerated.

CHOCOLATE CARAMEL MOCHA CHEESECAKE

Steps:

• Chocolate Cookie Crust In a small bowl stir together crushed cookies and melted butter or margarine till well combined.
• Press mixture evenly onto the bottom of a greased 9" springform pan.
• Caramel Mocha Filling In a large bowl combine cream cheese, brown sugar and cornstarch.
• Beat with an electric mixer till smooth.
• Add eggs and egg yolk, one at a time, beating well after each addition.
• Now stir in sour cream and vanilla to the cream cheese mixture and set aside.
• Stir together instant coffee and hot water, set aside.
• Place 3/4 cup of the cream cheese mixture in a small bowl; add dissolved coffee.
• Stir in sugar.
• Stir melted chocolate chips and corn syrup into remaining cheese mixture.
• Pour half of the chocolate mixture over the crust.
• Spoon 1/2 cup of the coffee mixture over the chocolate mixture.
• Pour the remaining chocolate mixture over the coffee mixture.
• Spoon on the remaining coffee mixture, without distrubing the crust, swirl the blade of a knife thru the filling to create a marbling effect.
• Bake at 350 degrees for 15 minute.
• Lower the temperature to 225 degrees and bake for 1 hour and 15 minute.
• ,or until the center no longer looks wet or shiny.
• Remove the cake from the oven and run a knife around the inside edge of the pan, to loosen.
• Turn the oven off and return the cake to the oven for an additional 30 minute.
• Chill, uncovered, overnight in fridge.
• Mocha Sour Cream Topping In small bowl stir together hot water and coffee crystals.
• Stir in brown sugar.
• Add melted chocolate chips and sour cream.
• Stir until well combined.
• Spread the warm sour cream mixture over the cheese cake.
• Leave cake in springform pan until ready to serve.
• Chill till serving.

CHOCOLATE CHEESECAKE - CARAMEL MACCHIATO TRIFLE

Steps:

• Make brownies according to directions using the water, oil and egg specified in the ingredients list; and let cool completely. Once cooled poke repeated with fork, then drizzle liqueur over the top.
• Mix up box of chocolate mousse mix according to directions.
• Using icecream scoop, scoop 1/2 brownie pan into the bottom of a large trifle dish in a random pattern.
• Pipe or scoop 1/2 the mousse over the brownies.
• Pipe or scoop 3/4 cup of the ready-made cheesecake over the mousse.
• Pipe or scoop 1/2 of the Cool Whip over the cheesecake.
• Sprinkle 1/2 of the Heath Bar over the top.
• Repeat all again ending up with the Heath Bar pieces on top.
• Serve immediately or refrigerate until ready to serve.

CHOCOLATE CARAMEL CHEESECAKE

Steps:

• In a small bowl, combine graham cracker crumbs and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 350° for 5-10 minutes or until set. Cool on a wire rack. , In a small saucepan over low heat, stir caramels and milk until smooth. Pour over crust. Sprinkle with pecans. , In a large bowl, beat cream cheese and sugar until smooth. Beat in melted chocolate. Add eggs; beat on low speed just until combined. Pour over caramel layer. Place pan on baking sheet. , Bake at 350° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill for 4 hours or overnight. Remove sides of pan. Refrigerate leftovers.

LAYERED CHOCOLATE CARAMEL CHEESECAKE

Steps:

• Mix graham cracker crumbs, butter, and 1/3 cup sugar in a bowl. Press mixture into the bottom and up the sides of a 9- to 10-inch springform pan to form crust.
• Preheat oven to 350 degrees F (175 degrees C).
• Place caramels and milk in a small saucepan over medium heat; stir until smooth, 5 to 8 minutes. Stir in pecans; pour mixture into the crust. Refrigerate until ready to use.
• Melt chocolate in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Let cool slightly.
• Beat cream cheese in a bowl using an electric mixer on high speed until light and fluffy. Add 3/4 cup sugar, eggs, and vanilla extract. Stir in the melted chocolate. Beat until well blended; pour cheesecake filling into the crust.
• Bake in the preheated oven until center is almost set, 40 to 50 minutes. Cover cheesecake and refrigerate for at least 3 hours.

CARAMEL CHOCOLATE CHEESECAKE BITES

Steps:

• Coat 36 miniature muffin cups with cooking spray; generously coat each with wheat germ. Set aside. , In large a bowl, beat cream cheese and sugar until smooth. Add cocoa; mix well. Beat in eggs and vanilla just until combined. Spoon 4 teaspoons into each muffin cup. , Bake at 350° for 13-16 minutes or until set. Cool in pans for 10 minutes before removing to wire racks. Cool for 30 minutes and refrigerate. (Cheesecake may sink in the center upon cooling.) , To serve, top each with a pecan half. Microwave caramel topping on high for 10 seconds or until soft. Spoon 1/4 teaspoon over each.

SALTED CARAMEL CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Mix baking crumbs and butter; press onto bottom or a 9-inch springform pan.
• Beat cream cheese and sugar in a large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate 4 hours. Spread caramel sauce over top just before serving and sprinkle with sea salt.

CLINTON KELLY'S CHOCOLATE-COVERED CARAMEL PRETZEL CHEESECAKE

Steps:

• Preheat oven to 350 degrees F. Grease the inside of a 9 inch spring form pan with butter. Lay two large pieces of aluminum foil crosswise on your work surface. Place the cake pan in the middle and crimp the aluminum around the pan. Stir the crust ingredients together in a medium bowl. Once fully incorporated press into the bottom and sides of the prepared spring form pan, creating an even layer. For the Chocolate Layer: Melt the chocolate over a double boiler or in the microwave. Pour over the prepared pretzel crust. Transfer the spring form pan to the refrigerate for 5 minutes or until chocolate has set. 3 8-ounce packages Cream Cheese (softened) 1 1/4 cups Granulated Sugar 1 cup Sour Cream 2 Eggs 1 Egg Yolk 2 teaspoons Vanilla Extract 1/2 teaspoon Salt For the Filling: Whip together the cream cheese and sugar until fluffy. Add the sour cream, eggs, egg yolk, vanilla and salt and stir together until incorporated. Do not over mix to avoid excess air from being incorporated into the mixture which can cause your cheesecake to crack when baking. Pour the filling over the prepared crust and chocolate layer. Transfer the cake to a roasting pan and carefully fill the roasting pan with warm water until it comes 1/3 of the way up the sides of the spring form pan. Bake in the preheated oven for 50 to 60 minutes or until the center only jiggles slightly. Remove and allow to cool on a wire rack for 20 minutes. For the Caramel Sauce: Mix the sugar and water in a small sauce pot just to wet the sugar. Place over medium-high heat and cook until the mixture turns a light golden brown Remove the pan from the heat and add the butter, heavy cream, and salt. Be careful the mixture may bubbly rapidly. Stir the mixture until fully incorporated. Allow to cool for 3 minutes before pouring over the cheesecake. Place the entire cheesecake into the refrigerator and allow to cool completely, at least 2 hours or until ready to serve. Use a warm knife to cut through the cake.