Caramel Chocolate Layered Cheesecake

Ingredients

Graham Cracker Crust:

2 cups (200g) graham cracker crumbs

¼ cup (50g) granulated sugar

6 tbsp (85g) unsalted butter, melted

Chocolate Cheesecake Filling:

24 oz (680g) full-fat cream cheese, room temperature

¾ cup (150g) granulated sugar

3 large eggs, room temperature

1 tsp pure vanilla extract

5 oz (140g) semi-sweet chocolate, melted and cooled

¾ cup (180ml) sour cream

Homemade Salted Caramel:

1 cup (200g) granulated sugar

6 tbsp (85g) unsalted butter, cubed and room temperature

½ cup (120ml) heavy cream, warmed

1 tsp flaky sea salt

Chocolate Ganache Drip:

5 oz (140g) semi-sweet chocolate chips

½ cup (120ml) heavy whipping cream

1 tbsp unsalted butter

Directions

Preheat oven to 325°F (163°C). Combine graham cracker crumbs, sugar, and melted butter. Press evenly into the bottom and 1½ inches up the sides of a 9-inch springform pan. Bake 10 minutes. Cool.

Beat cream cheese and sugar until completely smooth, about 3 minutes. Add eggs one at a time on low speed. Mix in vanilla, sour cream, and melted semi-sweet chocolate until silky and uniform.

Pour batter over crust. Bake in a water bath at 325°F for 55–60 minutes until edges are fully set and the center wobbles only slightly. Turn oven off, crack door, rest 1 hour inside. Refrigerate overnight.

Make salted caramel: cook sugar in a dry saucepan over medium heat, swirling (not stirring) until deep amber. Add butter carefully — it will bubble vigorously. Stir in warm cream and sea salt. Cook 1 minute more, stirring constantly. Cool to room temperature.

Pour a generous layer of cooled salted caramel over the chilled cheesecake top, spreading it to just within the edges, allowing a slight pool. Refrigerate 30 minutes to set the caramel.

Make ganache: heat cream until just simmering. Pour over chocolate chips and butter. Rest 2 minutes, stir until glossy. Cool until slightly thickened but still pourable.

Pour ganache over the set caramel layer, nudging it gently to create slow, thick drips down the sides of the cheesecake. Finish with a light sprinkle of flaky sea salt over the ganache. Refrigerate 30 minutes before slicing.