Directions:
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
In a medium bowl, mix chocolate cookie crumbs and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan.
In a large bowl, beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, beating well after each addition.
Stir in sour cream, brewed coffee, and vanilla extract until well combined.
Pour half of the cheesecake batter over the crust.
Drizzle caramel sauce over the batter, then sprinkle with half of the chocolate chips.
Carefully spoon the remaining cheesecake batter over the caramel and chocolate chips layer.
Sprinkle the remaining chocolate chips on top.
Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door cracked open for 1 hour.
Remove from oven and refrigerate for at least 4 hours or overnight.
Before serving, drizzle with additional caramel sauce.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 5 hours
Kcal: 420 kcal | Servings: 12 servings
