Caramel Chocolate Coffee Cheesecake

Preheat your oven to 325°F (160°C). In a mixing bowl, combine chocolate cookie crumbs, granulated sugar, and melted butter. Mix until all crumbs are evenly coated. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove from the oven and let cool.

Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually mix in the granulated sugar until well blended. Add the eggs one at a time, mixing gently after each addition. Stir in the cooled brewed coffee and melted chocolate until the mixture is fully combined. Finally, fold in the caramel sauce until evenly distributed.

Bake the Cheesecake:
Pour the cheesecake filling evenly over the cooled crust. Use a spatula to smooth the top. Bake for 55-60 minutes, until the center is set but still has a slight jiggle. Turn off the oven and leave the cheesecake in the oven with the door ajar for about an hour to cool.

Chill the Cheesecake:
After the cheesecake has cooled, remove it from the oven and allow it to reach room temperature. Cover it and refrigerate for at least 4 hours, or overnight, to let it set completely.

Serve:
Before serving, top the cheesecake with whipped cream, drizzle with extra caramel sauce, and sprinkle with chocolate shavings. Slice and enjoy this irresistible dessert!

Serving and Storage Tips: