Ingredients:

  • 2 cups (200g) chocolate graham cracker crumbs
  • 1.25 cups (250g) granulated sugar, divided
  • 6 tbsp (85g) unsalted butter, melted
  • 1.5 cups (180g) toasted pecans, divided and chopped
  • 32 oz (900g) full-fat cream cheese, room temperature
  • 1/4 cup (30g) unsweetened cocoa powder
  • 1 cup (240g) full-fat sour cream
  • 1 tbsp vanilla extract
  • 4 large eggs, room temperature
  • 1/2 cup (120ml) thick caramel sauce
  • 1/2 cup (90g) semi-sweet chocolate chips, melted
  • 1 tsp flaky sea salt

Instructions:

  1. Prep the base. Combine the 2 cups chocolate graham cracker crumbs, 1/4 cup of the sugar, and 6 tbsp melted butter in a bowl.
  2. Press the crust. Firmly pack the mixture into the bottom of a 9 inch springform pan until it forms a solid, even layer. Note: Use the bottom of a flat measuring cup for even pressure.
  3. Toast the nuts. Bake the crust and 1.5 cups pecans at 350°F for 8 minutes until the pecans smell fragrant and woody.
  4. Cream the cheese. Beat 32 oz cream cheese and the remaining 1 cup sugar until the mixture is silky and completely smooth.
  5. Add the liquids. Mix in 1 cup sour cream, 1/4 cup cocoa powder, and 1 tbsp vanilla until the batter turns a uniform chocolate color.
  6. Incorporate the eggs. Add 4 eggs one at a time, mixing on low until just barely combined into the batter. Note: Overmixing here causes the cake to rise and then fall, creating cracks.
  7. Layer the surprise. Sprinkle 1/2 cup of the chopped pecans over the pre baked crust before pouring the batter on top.
  8. Bake the cake. Reduce oven to 325°F and bake for 65-75 minutes until the edges are set but the center still wobbles like Jell O.
  9. Cool slowly. Turn off the oven, crack the door, and let the cake sit for 1 hour until it reaches room temperature gently.
  10. Garnish and chill. Top with 1/2 cup caramel, remaining pecans, melted chocolate chips, and 1 tsp sea salt until the surface is fully decorated, then chill for 6 hours.