Chocolate Salted Caramel Swirled Cheesecake

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MAKE CRUST

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Spray a 9 inch springform pan with bakers spray

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Combine oreo crumbs and melted butter in a bowl and mix well

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Press into bottom and sides of springform pan, freeze while preparing filling.

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MAKE CHEESECAKE FILLING. PREHEAT OVEN TO 350

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Have salted chocolate candy sqares un wrapped in a bowl. Heat the 1/4 cup heavy cream until hot but not boiling. Pour over candy, let sit 30 seconds then whisk until well blended, set aside, this is the swirl mixture for the cheesecake

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Beat cream cheese in a large bowl until creamy

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Add sugar and vanilla and beat in well

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Add eggs, one at a time beating each egg in

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Stir in sour cream until completely incorporated

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Remove crust from freezer and wrap bottom and sides with a double thickness of foil

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Spread 1/2 of cheesecake filling in crust

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Drop spoonfulls of melted salted chocolate caramel on top of batter, using 1/2 of it

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Using a skewer or thin knife pull chocolate caramel mixture through batter to make a swirl pattern

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Add remaining cheesecake batter on top and smooth over

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Drop remaining chocolate caramel mixture in spoonfulls on top of batter

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Swirl the chocolate caranel through batter

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Place cheesecake in a large baking pan, add hot water to come up 1/2 of sides of cheesecake and place in preheated oven. Bake 60 to 80 minutes until the sides appear to be set but the middle is still wobbly

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Cool on a rack, lightly covered with foil until cooled to room temperature. Then remove foil, cover and refrigerate overnight

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Run a thin knife around edges of pan and unlock sides of springform pan

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MAKE SALTED CHOCOLATE CARAMEL WHIPPED CREAM

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Have dark chocolate caramel candy's in a large bowl. Heat cream until hot but not boiling, pour over candy's, let sit 30 seconds then whisk until completely blended. Refrigerate until completely cold.at least 4 hours.

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Right before ready to garnish, beat chocolate caramel cream until light and fluffy

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Pipe around and in center of cheesecake, add sliced salted chocolate caramel candy's. Store in refrigerator but allow about 10 minutes at room temperature for best flavor