Cheesecake:
Ingredients:
For the crust:
– 1 and 1/2 cups of chocolate sandwich cookies, crushed
– 1/4 cup of granulated sugar
– 6 tablespoons of unsalted butter, melted
For the brownie layer:
– 1 and 1/2 sticks of unsalted butter, plus more for greasing
– 2 cups of sugar
– 4 large eggs
– 1/2 cup of unsweetened cocoa powder
– 1 teaspoon of vanilla extract
– 1 and 1/4 cups of all-purpose flour
– 1 teaspoon of salt
For the cheesecake layer:
– 2 pounds of cream cheese, softened
– 1/2 cup of granulated sugar
– 4 large eggs, separated
– 1/2 cup of sour cream
– 1 teaspoon of vanilla extract
– 1 cup of caramel sauce (homemade or store-bought)
For the caramel sauce:
– 1 cup of heavy cream
– 1/2 cup of granulated sugar
– 1/4 teaspoon of sea salt
– 1/2 cup of unsalted butter, cut into small pieces
Instructions:
1. Preheat your oven to 350°F (180°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Prepare the crust and press it into the prepared pan.
3. Make the brownie layer: Melt the butter and sugar in a medium saucepan over low heat. Remove from heat and stir in the cocoa powder and vanilla extract. Let cool slightly. Add the flour and salt, and stir until just combined. Pour into the prepared pan and smooth the top.
4. Bake the brownie layer for 25-30 minutes or until a toothpick inserted comes out with a few moist crumbs.
5. Make the cheesecake layer: Beat the cream cheese until smooth. Add the granulated sugar and beat until combined. Beat in the eggs, one at a time, followed by the sour cream and vanilla extract.
6. Pour the cheesecake batter over the baked brownie layer and smooth the top.
7. Drizzle the caramel sauce over the cheesecake layer.
8. Bake for an additional 35-40 minutes or until the edges are set and the center is slightly jiggly.
9. Let cool completely in the pan before serving. Enjoy!
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