CHOCOLATE EXPLOSION CHEESECAKE

Chocolate Explosion Cheesecake image

Chocolate Explosion is the perfect name for this cheesecake! I was searching for a special cheesecake recipe for Valentine's Day and came across this one from Paula Deen's collection. I just had to try it and glad I did because my family fell in love!

Provided by Janet VanDerlinden

Time 10h35m

Number Of Ingredients 22

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Ingredients

CRUST:
2 c crushed graham cracker crumbs
1/3 c sugar
1/3 c butter, melted
CHOCOLATE LAYER:
6 oz (1-ounce) squares semisweet chocolate
6 Tbsp butter
1/2 c sugar
2 large eggs
2 Tbsp all purpose flour
CHEESECAKE LAYER:
1/2 c caramel syrup (i used caramel icecream topping)
16 1/2 oz 1 package refrigerated chocolate chip cookie dough
16 oz 2 (8-ounce) packages cream cheese, softened
3/4 c sugar
3 large eggs
1 tsp vanilla extract
1 Tbsp all purpose flour
1/2 c sour cream
CHOCOLATE GANACHE LAYER:
6 oz (1-ounce) squares semisweet chocolate
4 Tbsp heavy whipping cream

Steps:

1. Preheat the oven to 300 degrees F
2. For the CRUST: In a medium bowl, combine the cracker crumbs and sugar. Add the melted butter, stirring to combine. Press the crust into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 6 minutes; let cool.
3. For the CHOCOLATE LAYER: Using a double boiler, melt the chocolate and butter (or microwave on high in 30-second intervals, stirring after each, until the chocolate is melted and smooth, about 1 1/2 minutes total). Whisk in the sugar, eggs, and flour until just combined. Pour into the bottom of the cooled crust and bake for 15 minutes; let cool.
4. For the CHEESECAKE LAYER: Spread the caramel topping evenly over the cooled chocolate layer. Cut the cookie dough crosswise into 1-inch slices. Place the slices in an even layer over the caramel, pressing gently together to seal the edges.
5. CONTINUED CHEESECAKE LAYER: In a large bowl, beat the cream cheese and sugar on medium speed with an electric mixer until creamy. Beat in the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and flour until just combined. Stir in the sour cream. Pour the mixture over the cookie dough layer and bake for 1 hour. Remove from the oven and gently run a knife around the edges to release the crust from the sides of the pan. Let cool completely.
6. For the GANACHE: Using a double boiler, combine the chocolate and cream and melt (or microwave on high in 30-second intervals, stirring after each, until the chocolate is melted and smooth, about 1 minute total). Spread over the cooled cheesecake. Refrigerate for at least 8 hours before serving.