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Caramel Pecan Chocolate Cheesecake

par
  • 1.5 cups chocolate cookie crumbs
  • 0.25 cup melted butter
  • 24 oz cream cheese, softened (3 packages 8 oz each)
  • 1 cup sugar
  • 1 cup caramel sauce, plus extra for drizzling
  • 1 cup chopped pecans, divided
  • 3 large eggs
  • 0.25 cup sour cream
  • 1 tsp vanilla extract
  • 0.5 cup melted chocolate, for drizzling
  • optional substitutions: gluten-free cookie crumbs and lactose-free cream cheese

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Measuring cups and spoons

Method

See more on the next page

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