Salted Caramel Churro Cheesecake with Chocolate Ganache Topping

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Ingredients:

• 2 cups Churro crumbs (made from 2 1/2 cups Churro bites)
• 6 Tbsp unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1/4 cup sour cream, room temperature
• 1/2 cup Salted Caramel Sauce (store-bought or homemade)
• 8 oz bittersweet chocolate, chopped
• 1/2 cup heavy cream
• Flaky sea salt, for garnish

Instructions:

1. Preheat oven to 325°F and grease a 9-inch springform pan.
2. In a medium bowl, mix together the Churro crumbs and melted butter until well combined. Press onto the bottom of the prepared pan.
3. In a large bowl, beat the cream cheese until smooth. Add the sugar and beat until creamy, about 2 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Add the sour cream and beat until just combined.
6. Stir in the Salted caramel sauce.
7. Pour the mixture over the churro crust and smooth out the top.
8. Bake for 50-60 minutes or until the edges are lightly golden and the center is just set.
9. Let cool to room temperature before chilling in the fridge for at least 4 hours or overnight.
10. Before serving, make the chocolate ganache. In a small saucepan, heat the cream over low heat until steaming.
11. Remove from heat and add the chopped chocolate, stirring until completely melted and smooth.
12. Pour the ganache over the chilled cheesecake and spread out evenly.
13. Sprinkle with flaky sea salt and let chill for 10-15 more minutes, until the ganache has set.