Gee Gee’s Delights: Chocolate Explosion cheesecake by Paula Dean

Chocolate Chip Cookie Dough Candy Bar Cheesecake

This Cheesecake is just like a cheesecake and a candy bar mixed together. The gooey carmel and cookie dough takes this dessert to a whole new dimension. This dessert can go from a recent break-up your trying to recover from to a summer time party! Whatever size slice you think you can eat though, cut in half! This is a very rich cheesecake. But well worth it!!!! "Yummo!!"

Ingredients

Crust:

2 cups crushed graham cracker crumbs
1/3 cup sugar
1/3 cup butter, melted

Chocolate Layer:

6 (1-ounce) squares semisweet chocolate
6 tablespoons butter
1/2 cup sugar
2 large eggs
2 tablespoons all-purpose flour

Cheesecake Layer:

1/2 cup caramel syrup
1 (16 1/2-ounce) package refrigerated chocolate chip cookie dough
2 (8-ounce) packages cream cheese, softened
3/4 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1/2 cup sour cream

Chocolate Ganache:

6 (1-ounce) squares semisweet chocolate
1/2 cup heavy whipping cream
1 Tbl. light corn syrup
!1 Tbl. unsalted butter

For the crust: In a medium bowl, combine the cracker crumbs and sugar. Add the melted butter, stirring to combine. Press the crust into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes; let cool.

For the chocolate layer: Using a double boiler, melt the chocolate and butter (or microwave on high in 30-second intervals, stirring after each, until the chocolate is melted and smooth, about 1 1/2 minutes total). Whisk in the sugar, eggs, and flour until just combined. Pour into the bottom of the cooled crust and bake for 15 minutes; let cool.

For the Caramel and Cookie Dough Layer: Spread the caramel topping evenly over the cooled chocolate layer. Cut the cookie dough crosswise into 1-inch slices. Place the slices in an even layer over the caramel, pressing gently together to seal the edges.

For the Cheesecake layer: In a large bowl, beat the cream cheese and sugar on medium speed with an electric mixer until creamy. Beat in the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and flour until just combined. Stir in the sour cream. Pour the mixture over the cookie dough layer and bake until the cake is cracked and browned around the edge, about 1 1/2 hour. (This is one cheesecake that you want to crack.) Remove from the oven and gently run a knife around the edges to release the crust from the sides of the pan. Let cool completely.

For the ganache: You can use a double broiler and melt everything together.
However I have found its much quicker to do it in a sauce pan.

Place chocolate, corn syrup and 1 tablespoon of butter in a medium bowl. Bring whipping cream to a boil in a small saucepan. Pour over chocolate mixture, stir until melted and smooth. Let stand stirring occasionally, until chocolate is cool but still pourable. Spread over the cooled cheesecake. Refrigerate for at least 8 hours before serving.