Ingredients:

  • 2 cups chocolate sandwich cookie crumbs
  • 5 tbsp unsalted butter, melted
  • 0.25 tsp sea salt
  • 32 oz full-fat cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream, room temperature
  • 1 tbsp pure vanilla extract
  • 4 large eggs, room temperature
  • 0.75 cup thick sea salt caramel sauce
  • 0.5 cup semi-sweet chocolate chips
  • 1 tsp coconut oil
  • 1 cup toasted whole pecan halves

Instructions:

  1. Preheat oven to 350°F (180°C). Combine chocolate crumbs, melted butter, and sea salt. Press firmly into the bottom of a 9-inch springform pan until compact and even. Bake for 10 minutes, then remove and lower oven temperature to 325°F (160°C).
  2. In a stand mixer with a paddle attachment, beat cream cheese and sugar on medium-low speed until smooth. Do not overmix or incorporate excess air.
  3. Mix in sour cream and vanilla extract. Add eggs one at a time, mixing only until yellow streaks disappear.
  4. Pour half of the batter into the prepared crust. Drizzle 0.25 cup of the caramel sauce over the batter, then top with the remaining cheesecake batter.
  5. Place pan on a rimmed baking sheet. Bake at 325°F (160°C) for 55 minutes until the edges are set but the center still has a slight jiggle.
  6. Turn off the oven and prop the door open slightly, allowing the cheesecake to cool slowly for one hour before transferring to the refrigerator to chill for at least 4 hours.
  7. Before serving, melt chocolate chips with coconut oil. Garnish the chilled cake with toasted pecan halves, remaining caramel sauce, and the chocolate drizzle.