Inspired by the iconic Millionaire’s Shortbread Bars, this cheesecake features decadent layers of gooey caramel and milk chocolate ganache. Never made homemade caramel? It takes just a few minutes, and the taste is so exquisitely divine—you might never purchase its store-bought counterpart again.

Yield: 1 9-inch round pan

Ingredients:

Crust

2 cups cookie crumbs

½ stick butter, melted

 

Cheesecake Filling

4 8-oz. containers cream cheese

1 8-oz. container sour cream

1⅓ cups sugar

2 tablespoons vanilla sugar

5 eggs

2 tablespoons cornstarch

 

Caramel

½ cup sugar

⅓ cup heavy cream

3 tablespoons butter

1½ oz. white milk chocolate

¼ teaspoon salt

 

Ganache

5 oz. milk chocolate, chopped

⅓ cup heavy cream

 

Garnish

6 oz. white or milk chocolate

 

Directions:

 

Preheat oven to 265°F.

Fill a roaster pan with 1 inch water and place on rack in lowest position.

Place second oven rack just above pan of water.

Grease a 9-inch springform pan with cooking spray.

Combine cookie crumbs with butter and press evenly into pan.

In an electric mixer, beat cream cheese, sour cream, and sugars until smooth.

Add eggs one at a time, beating after each one.

Add cornstarch and beat to combine.

Pour cheesecake filling onto crust.

Place pan on top oven rack and bake for 1 hour and 40 minutes.

Turn off oven and leave cheesecake in oven to cool for one hour.

Refrigerate cake overnight before glazing.

To make caramel, heat sugar in a medium saucepan.

Cook until sugar is golden, stirring occasionally to ensure it cooks evenly.

As soon as sugar reaches a uniform golden color, remove from heat and slowly pour in heavy cream.

Whisk until smooth.

Add butter and whisk to melt.

Add chocolate and salt and whisk until smooth.

Allow to cool, then refrigerate for 30 minutes.

Pour caramel onto cheesecake, allowing it to drip down sides.

To prepare ganache, place chopped chocolate in a small bowl.

Heat heavy cream in a small pot, just until small bubbles start forming around edges.

Pour heavy cream onto chopped chocolate and let sit for 1 minute.

Whisk until smooth.

Refrigerate until syrupy.

Pour onto cheesecake, allowing it to drip down sides.

To prepare chocolate garnish, melt chocolate in a double boiler.

Spread chocolate directly onto counter in a thin, even layer.

Allow to harden.

Hold a large, sharp non-serrated knife at an angle at the edge of the chocolate.

With short, sharp movements, push chocolate off counter.

Place chocolate pieces onto cheesecake.