Instructions:
1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a medium bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of the prepared pan. Chill in the refrigerator while preparing the filling.
3. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
4. Add the sour cream, eggs, flour, brewed coffee, and vanilla extract. Mix until well combined and smooth.
5. Stir in the caramel sauce and semi-sweet chocolate chips.
6. Pour the cheesecake filling over the chilled crust in the springform pan.
7. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
8. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
9. Remove from the oven and refrigerate for at least 4 hours or overnight to set.
10. If making caramel sauce, heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
11. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
12. Stir the butter into the caramel until it is completely melted, about 2-3 minutes. Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Allow the mixture to boil for 1 minute. It will rise in the pan when it boils.
Serve drizzled with caramel sauce, if desired.
Indulge in the rich flavors of this Caramel Chocolate Coffee Cheesecake!
