1 1/4 cups chocolate cookie crumbs (recommended: Oreo)
1 cup sugar, plus 4 Tbsp
4 Tbsp unsalted butter, melted, plus 3 Tbsp (salted butter works just fine)
2 1/2 pounds cream cheese, softened to room temperature (your eyes have not mistaken you…that is five 8 oz blocks of cream cheese!)
1 1/2 tsp vanilla extract
2 Tbsp flour
1 cup semisweet chocolate chips, plus 1 cup melted (I actually skipped that first part and just used the melted chocolate)
1 cup sour cream
1 cup semisweet chocolate chips, for topping
1 cup caramel, for topping (you can buy individually wrapped caramels and melt them, but it gets really hard and makes it difficult to cut the cake, so I used caramel ice cream topping)
1 cup pecans, for topping
Preheat oven to 325 degrees F.
Lightly grease the bottom and side of a 10″ springform pan (the recipe says 9″, but there is no way that this recipe would fit properly). In a medium sized mixing bowl, combine the cookie crumbs, 4 Tbsp of sugar, and the melted butter and mix together. I used my food processor for this step, and I also used oreos because the icing helps hold everything together. Pour the crumbs into the bottom of the pan and press them out evenly. Once completed, set aside.
In a large mixing bowl, combine cream cheese, the rest of the sugar, and vanilla. Beat together until light and creamy. Add the flour and blend until smooth. With the first cup of chocolate chips, fold into filling – as mentioned above, I skipped this step because I thought the cheesecake was already sweet enough. I was talking to my mom about it afterwards though, and she thought that dark chocolate chips might have been a good idea without making it too much sweeter. Pour in a melted cup of the chocolate chips and sour cream and mix well. Add the eggs, 1 at a time, mixing each at low speed. Pour the filling into prepared pan, baked for 50 minutes to 1 hour, until the center is almost set. I only put it in for about 40 minutes in my crazy hot oven, and then I let it cool for about 30 minutes in the oven while it was turned off (see above for checking if the cheesecake is done). Refrigerate for 8 hours or overnight.
In a small saucepan, melt 3 Tbsp of butter and pour in chocolate chips. Mix together on medium-low heat (can be done in microwave). Once chocolate and butter is combined, pour warm mixture onto chilled cake. Refrigerate for 10 to 15 minutes. In other small saucepan, pour in caramel and chopped pecans, bring to boil. Let mixture boil for another 2 minutes, stirring constantly. Let mixture cool for 3 to 5 minutes, and pour onto cake. Serve immediately or refrigerate until ready to serve.