Salted Caramel Chocolate Cheesecake with Buttermilk Biscuit Crust

this image was generated using AI technology

Ingredients:

• 1 1/2 cups buttermilk biscuit crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup sour cream
• 1/2 cup + 1/4 cup prepared salted caramel sauce, divided
• 6 ounces dark chocolate, chopped
• 1/2 cup heavy cream
• Sea salt flakes, for garnish

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a bowl, combine biscuit crumbs, 1/4 cup sugar, and melted butter. Mix until well combined. Press mixture into bottom of prepared pan and slightly up the sides. Bake for 10 minutes. Allow to cool while preparing the filling.
3. In a large bowl, beat cream cheese and granulated sugar until smooth and creamy. Add eggs, one at a time, beating well after each addition. Mix in sour cream and 1/2 cup salted caramel sauce.
4. Pour cheesecake mixture into prepared crust. Bake for 50 to 60 minutes, or until edges are set and center is slightly jiggly. Remove from oven and allow to cool to room temperature. Refrigerate for at least 2 hours.
5. In a saucepan, heat heavy cream until almost boiling. Remove from heat and add chopped chocolate. Whisk until chocolate is melted and mixture is smooth.
6. Pour chocolate ganache over chilled cheesecake. Allow ganache to set for at least 10 minutes. Drizzle remaining salted caramel sauce on top of chocolate ganache. Sprinkle with sea salt flakes.
7. Refrigerate until ready to serve.