Baked Chocolate Caramel Cheesecake

Ingredients

• 1 ½ cups biscuit crumbs
• 1/3 cup butter, melted
• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 1/2 cup caramel sauce

Directions

1. Preheat oven to 350°F (177°C). Grease a 9-inch springform pan.
2. In a bowl, mix biscuit crumbs and melted butter. Press the crumb mixture into the bottom of the prepared springform pan and bake for 10 minutes.
3. In a separate bowl, cream together cream cheese and sugar until light and fluffy. Add eggs one at a time, beating after each addition. Stir in vanilla extract.
4. Pour the cream cheese mixture over the baked crust. Bake for 40-45 minutes, or until the center is slightly jiggly. Cool completely.
5. Melt the chocolate chips and spread over the cooled cheesecake. Drizzle the caramel sauce over the top. Refrigerate for at least 3 hours before serving.

Interesting Facts

• This cheesecake is best served chilled.
• It can be stored in the refrigerator for up to 5 days.
• You can also garnish the top with fresh fruit or whipped cream for extra flavor and presentation.