Ingredients:

  • 2 cups Chocolate Graham Cracker crumbs
  • 1/2 cup Finely chopped toasted pecans
  • 1/4 cup Granulated sugar
  • 6 tbsp Unsalted butter, melted
  • 1/2 tsp Sea salt
  • 32 oz Full-fat cream cheese, room temperature
  • 1 1/4 cups Granulated sugar
  • 1/2 cup Full-fat sour cream, room temperature
  • 1 tbsp Pure vanilla extract
  • 4 Large eggs, room temperature
  • 1/4 cup Heavy cream
  • 1 cup Granulated sugar (for caramel)
  • 6 tbsp Salted butter (for caramel)
  • 1/2 cup Heavy cream (for caramel)
  • 4 oz Semisweet chocolate (60% cacao)
  • 1/2 cup Heavy cream (for ganache)
  • 1 cup Whole toasted pecan halves

Instructions:

  1. Preheat oven to 350°F (175°C). Combine crumbs, chopped pecans, sugar, salt, and melted butter. Press firmly into a 9 or 10-inch springform pan and bake for 10 minutes. Let cool.
  2. Lower oven to 325°F (160°C). In a stand mixer, beat softened cream cheese and 1.25 cups sugar on medium-low until completely smooth.
  3. Add sour cream and vanilla, mixing until just combined. Add eggs one at a time on low speed, followed by 1/4 cup heavy cream, being careful not to over-incorporate air.
  4. Wrap the pan in heavy-duty foil. Pour batter over crust and place in a roasting pan filled with 1 inch of hot water. Bake for 75 minutes or until the edges are set but the center still has a slight jiggle.
  5. Turn off oven and crack the door; let the cheesecake sit for 1 hour to prevent cracking. Remove and refrigerate for at least 6 hours.
  6. Prepare caramel by melting 1 cup sugar until amber, whisking in butter and 1/2 cup cream. Prepare ganache by melting chocolate with 1/2 cup cream.
  7. Drizzle chilled cheesecake with caramel and chocolate ganache, then garnish with toasted pecan halves before serving.