For the Frosting:
1 cup unsalted butter, softened
1/2 cup caramel sauce (homemade or store-bought)
4 cups powdered sugar
2 Tbsp milk
1/2 tsp kosher salt
For the Ganache:
4 oz dark chocolate
1/3 cup heavy cream
2 Tbsp caramel sauce
Pinch of kosher salt
Instructions:
For the Cheesecake:
Preheat the oven to 325 degrees. Preheat a large roasting pan on the lower two-thirds of the oven as well.
Double-wrap the outside of a springform pan in foil. Spray the pan with non-stick baking spray and line the inside bottom with a parchment paper circle. Set a kettle of water to boil.
In a bowl, beat the cream cheese with sugar until creamy (about 2-3 minutes). Add salt and eggs one at a time, mixing well after each. Mix in sour cream, heavy cream, and vanilla.
Pour this mixture into the springform pan. Place the pan in the preheated roasting pan in the oven. Slowly pour boiling water into the roasting pan until it comes up about an inch on the springform pan sides.
Bake the cheesecake for 45 minutes. Turn off the oven and let the cheesecake sit inside for another 30 minutes. Remove and cool completely, then transfer the springform pan to the freezer for a few hours or overnight.
For the Cake Layer:
6. Prepare the chocolate cake as directed for 9-inch layers.
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