Prepare the Chocolate Layer: In a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave in 20-second intervals, stirring each time until smooth. Pour this chocolate mixture over the chilled crust and spread evenly. Place the pan back in the fridge for 15-20 minutes until the chocolate firms up.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends ADVERTISEMENT
Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped cream to add a light, airy texture.
Assemble the Layers: Spoon the cheesecake filling over the chocolate layer, spreading it evenly. Pour caramel sauce on top, smoothing it out gently with a spatula.
Final Chocolate Drizzle: Melt additional chocolate chips with a bit of heavy cream, if desired, for a final drizzle. Pour over the caramel layer, allowing some to drip down the sides.
Chill and Serve: Refrigerate the cheesecake for at least 4 hours or until fully set. Slice and enjoy the delicious layers of chocolate, caramel, and creamy cheesecake!
Cook’s Tip:
For easy slicing, warm your knife with hot water before cutting. This will help make clean slices through the caramel and chocolate layers.
ADVERTISEMENT
