Salted Caramel-Chocolate Cheesecake

1. 1

   Heat oven to 350F.

2. 2

   Combine baking crumbs and butter; press onto bottom of 9-inch springform pan.

3. 3

   Beat cream cheese and sugar in large bowl with mixer until blended.

4. 4

   Add chocolate; mix well.

5. 5

   Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.

6. 6

   Bake 40 min.

7. 7

   or until centre is almost set.

8. 8

   Run knife around rim of pan to loosen cake; cool before removing rim.

9. 9

   Refrigerate cheesecake 4 hours.

10. 10

    Spread caramel sauce over cheesecake just before serving; sprinkle with salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.