Salted Caramel Cheesecake

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   To Make the Oreo Cookie Crust:

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   1.Grease a 9-inch springform pan. Combine crushed Oreos and melted butter until all of the crumbs are moistened.. Press into bottom and up the sides of springform pan. Place in freezer while you prepare filling.

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   To Make Salted Caramel Cheesecake Filling:

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   2.Heat oven to 300u00b0 F

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   3.In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and 1 cup brown sugar on medium speed until smooth. Beat in eggs, one at a time, just until blended. Add 3/4 cup whipping cream and 1/4 cup coffee syrup; beat until blended. Pour filling over crust.

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   4.Bake at 300u00b0F 1 hour 10 minutes to 1 hour 20 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly. Turn oven off; open door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Wrap tightly in plastic wrap and refrigerate at least 6 hours or overnight.

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   Day 2

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   For Caramel Sauce:

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   5.In 2-quart saucepan, melt 1/2 cup butter over medium heat. Add 1 1/4 cups brown sugar and 2 tablespoons coffee syrup. Heat to boiling; cook and stir 1 minute until sugar dissolves. Stir in 1/2 cup whipping cream; return to boiling. Remove from heat. Cool 20 minutes.

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    For Chocolate Ganache:

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    6.Combine the heavy cream and the chocolate in a medium sized microwave-safe bowl. Heat it in the microwave on high for two minutes. Whisk, then place it back in the microwave for another 30 seconds and whisk. Repeat in 30 seconds intervals until the chocolate is completely melted and you can incorporate it fully into the cream. Let cool about 5-10 minutes (until it's still pourable, but no longer hot)

* Per serving · 4 servings · Values may vary.

No additional tips available.