Caramel Chocolate Cheesecake - cream cheese

Method

• Preparations: Line the bottom and sides of the mold with parchment paper, and wrap the outside edges with aluminum foil.
• Boil water for the hot water bath.
• Roughly mince the chocolate, and melt in the hot water bath.
• Preheat the oven to 170C.
• Make the crust: Break up the biscuits in a food processor, add butter once it has become crumbly, then blend again.
• Pack into the bottom of the mold, and store in the fridge until use.
• Place the cheese and sour cream in a bowl, mix until smooth, then add in the sugar, eggs, caramel, chocolate, and brandy in that order, mixing between each addition.
• Pour into the mold, and gently drop the mold twice onto a work surface to remove any air pockets.
• Place into the oven in the pan of water, and bake in the hot water bath for 50 minutes.
• After baking, drop the mold from a height of 15 cm onto a work surface to push out the hot air.
• Stick a knife between the mold and the paper, and go around the cake once.
• Discard the hot water in the pan, return the cake to the oven, and let sit for one hour.
• Take it out to cool, let it rest in the mold overnight, and it's done.