Salted Caramel Chocolate Chip Cheesecake

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.

In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar. Press the mixture into the bottom of the prepared pan.

In a large mixing bowl, beat the cream cheese and 1 cup sugar until smooth. Add the vanilla extract and beat in the eggs one at a time. Mix in the sour cream until well combined.

Fold in the mini chocolate chips and pour the batter over the crust in the springform pan.

Bake in the preheated oven for 50-60 minutes, or until the center is set. Allow to cool completely in the pan.

Once cooled, spread the caramel sauce over the top of the cheesecake and sprinkle with sea salt.

Garnish with whipped cream and extra mini chocolate chips before serving.

Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 80 minutes

Kcal: 450 kcal per serving | Servings: 12 servings