Ingredients Jump to Instructions ↓

  1. 1 1/4 cups chocolate cookie crumbs (recommended: Oreo)

  2. 1 cup sugar, plus

  3. 4 tablespoons 4 tablespoons unsalted butter, melted, plus

  4. 3 tablespoons 2 1/2 pounds cream cheese, softened to room temperature

  5. 1 1/2 teaspoons vanilla extract

  6. 2 tablespoons all purpose flour

  7. 1 cup semisweet chocolate chips, plus

  8. 1 cup melted 1 cup sour cream

  9. 4 eggs

  10. 1 cup semisweet chocolate chips, for topping

  11. 1 cup caramel , for topping

  12. 1 cup pecans, for topping

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees F. Lightly grease the bottom and side of a 9-inch springform pan . In a medium sized mixing bowl, combine the cookie crumbs, 4 tablespoons of sugar , and the melted butter and mix together well. Pour the crumbs into the bottom of the pan and press them out evenly. Once completed, set aside. In a large mixing bowl, combine cream cheese , the rest of the sugar, and vanilla. Beat together until light and creamy. Add the flour and blend until smooth. With the first cup of chocolate chips , fold into filling. Pour in a melted cup of the chocolate chips and sour cream and mix well. Add the eggs , 1 at a time, mixing each at low speed. Pour the filling into prepared pan, bake for 50 minutes to 1 hour, until the center is almost set. Let cake cool for 10 minutes, then run a knife around the sides and remove rim of the pan. Refrigerate for 8 hours or overnight. In a small saucepan, melt 3 tablespoons of butter and pour in chocolate chips. Mix together on medium-low heat. Once chocolate and butter is combined, pour warm mixture onto chilled cake. Refrigerate for 10 to 15 minutes. In another small saucepan , pour in caramel and chopped pecans, bring to a boil. Let mixture boil for another 2 minutes, stirring constantly. Let mixture cool for 3 to 5 minutes, and pour onto cake. Serve immediately or refrigerate until ready to serve.


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