Caramel Chocolate Cheesecake - cooking recipe

Ingredients

7 tbsp butter
6 oz nutty caramel-flavored cookies
3 1/2 cups cream cheese
1 3/4 cup sugar
3 tbsp cornstarch
3 None eggs, beaten
4 tbsp cocoa powder
1 2/3 cups heavy cream
4 1/2 oz dark chocolate, chopped
1 tsp coconut oil

Preparation

Grease a 9 inch springform cake pan. Melt 5 tbsp of butter over low heat. Pulse the cookies in a food processor or blender until finely ground. Mix into the melted butter and press into the pan to make smooth base. Chill for 30 mins.
From a sheet of aluminum foil, cut out 2 large 40 inch squares. Place the springform pan in the middle of 1 square of the foil. Gently fold up sides of the foil around the pan. Make sure there are no tears in the foil. Press foil into place around the edges of the pan. Place the second large square of foil underneath the pan and, again, gently fold it up around the pan. Crimp the top of the foil around the top edge of the pan.
Preheat oven to 350\u00b0F. Whisk together the cream cheese, 1 cup of sugar and the cornstarch. Stir in beaten eggs. Divide mixture into three. Stir cocoa powder into one third.
Whip 3/4 cup of cream. Stir one third of the whipped cream into the chocolate cream cheese. Stir the rest of the cream into the remaining cream cheese. Spoon chocolate filling onto the cheesecake base and smooth the surface with a palette knife. Gently spoon remaining filling on top of the chocolate layer and smooth the surface.
Place the springform pan in a roasting pan filled with hot water 1 inch deep. Bake the cake for 65 mins. Switch off the oven. Leave the cake to rest in the oven for 45 mins. Remove from oven, remove foil and leave the cake to cool in the pan. Cover with plastic wrap and chill for at least 5 hrs, but preferably overnight.
Heat 3/4 cup of sugar and 2 tbsp of water in a small saucepan until the sugar caramelizes. Add 1/3 cup of cream, 2 tbsp of butter and simmer for 2 mins, while stirring, until a thick caramel is produced. Allow caramel to cool, then spread evenly on top of the cake. Chill cake for 20 mins.
Heat the remaining cream in a small saucepan. Add the chopped chocolate and coconut oil. Melt over low heat while stirring. Remove from the stove and leave to cool. Spread evenly over the layer of caramel. Place cake in the refrigerator for 1 hr until topping has set.