Ingredients
1½ cups graham cracker crumbs
3¾ tbsp unsalted butter, softened
3 tbsp brown sugar
1½ tbsp cocoa powder
cooking spray
1¼ lb cream cheese, at room temperature
3⅓ cups heavy cream, chilled
⅔ cup powdered sugar
1½ cups caramel sauce, at room temperature, divided
Preparation
Combine all the ingredients for the crust in a large mixing bowl. Mix until the texture resembles wet sand.
Press the mixture onto the bottom of a 9-inch springform cake tin and set aside in a chilled area.
Allow to firm up, at least an hour. Ensure that the sides are much thicker than the bottom base.
In a mixing bowl attached to a hand beater, cream together the cream cheese, sugar, and half of the caramel sauce until evenly incorporated. Set aside.
Pour the cold heavy cream into a chilled mixing bowl and whisk for roughly 8 to 10 minutes until it forms stiff peaks.
Fold the whipped cream into your cream cheese mixture until evenly incorporated.
Once the crust has firmed up, pour the filling and spread evenly to cover all blank spaces around the crust.
Cover and set aside the cheesecake in a chilled area to firm up, anywhere from 6 hours to overnight.
Once firm, release the cake from the springform base. Pour or drizzle the remaining caramel sauce on top to coat the entire surface of the cheesecake. Note that it should only cover the top and not the sides.
Portion accordingly and serve!
