⅓ cup all purpose flour (40 g), plus more for dusting
⅓ cup sugar (65 g)
4 tablespoons unsalted butter, cubed and chilled
1 medium egg
2 teaspoons vanilla extract
1 pinch kosher salt
powdered sugar, for rolling
Dark Chocolate Crust
½ cup powdered sugar (110 g)
1 stick unsalted butter, melted
Dark Caramel Sauce
1 cup sugar (200 g)
6 tablespoons unsalted butter, cubed
6 tablespoons heavy cream, room temperature
1 tablespoon vanilla extract
16 oz cream cheese (455 g), room temperature
12 oz sour cream (340 g), room temperature
1 ½ cups sugar (300 g)
6 medium eggs, room temperature
2 tablespoons vanilla extract, or vanilla bean paste
16 oz white chocolate (340 g), melted and cooled to room temperature
6 oz milk chocolate chips (170 g), melted and cooled to room temperature
boiling water, for baking
2 ½ oz pecan (70 g)
¼ cup sugar (50 g)
2 tablespoons water
1 ½ teaspoons corn syrup
2 oz milk chocolate (55 g), melted
How to Make It
Make the chocolate cookie rounds: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
In a large bowl, mix together the cocoa powder, flour, and sugar.
Add the butter and mash with a fork into the dry ingredients until the mixture resembles coarse sand. Add the egg and vanilla and stir until a soft dough comes together. Add the salt and stir to incorporate.
Turn the dough out onto a lightly floured surface and knead until it comes together in a soft ball, adding more flour as needed.
Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour.
On a surface dusted with powdered sugar, roll out the dough with a rolling pin to a ⅛-inch (3 mm) thick round. Cut the dough into about 8 3-inch rounds. Transfer to the prepared baking sheet.
Bake the rounds for 15 minutes, or until dry looking and firm. Let cool for 10 minutes.
Make the chocolate crust: Wrap the bottom of an 8-inch (20 cm) springform pan with foil.
Transfer the cooled cookie rounds to a food processor and pulse until broken down into coarse crumbs.
Add the powdered sugar and pulse to incorporate. Add the melted butter and pulse until the mixture resembles coarse sand.
Transfer the crumbs to the prepared pan and press evenly against the bottom. Chill the crust in the refrigerator until ready to fill.
Make the dark caramel sauce: Add the sugar to a medium saucepan over medium heat. Cook, stirring constantly, until the sugar melts into a thick, amber-colored liquid, 3-5 minutes. Do not let the sugar burn.
Add the butter and whisk until completely melted.
Reduce the heat to medium-low and slowly add the heavy cream. Let the mixture boil for 1 minute, then add vanilla and stir to incorporate. Transfer the caramel to a heatproof bowl and let cool to room temperature.
Make the filling: Preheat the oven to 325°F (163°C).
In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and beat until smooth. Add the sour cream and beat to combine, scraping down the sides of the bowl as needed. Add the sugar and beat to incorporate. Add the eggs, 1 at a time, beating to incorporate each addition before adding the next. Add the vanilla and white chocolate and beat to combine.
Add the melted chocolate to a medium bowl. Add ½ cup (145 G) of the caramel sauce to a separate medium bowl, reserving the remaining caramel sauce for serving. Add 2 cups (550 G) of the cheesecake filling to each bowl and stir with a rubber spatula until well combined.
Pour the chocolate layer into the center of the prepared pan and smooth into an even layer. Slowly pour the caramel layer over the chocolate layer and smooth the top. Slowly pour the white chocolate layer over the caramel layer and smooth the top.
Set the springform pan in a large roasting pan. Carefully pour in boiling water, taking care not to splash into the cheesecake, until it reaches about 1 inch (2 ½ cm) up the sides of the springform pan.
Carefully transfer the roasting pan to the oven and bake the cheesecake for about 2 hours, or until set.
Remove the cheesecake from the oven. Carefully lift the springform pan from the water bath. Transfer to the refrigerator to chill overnight.
Make the candied pecans: Line a baking sheet with parchment paper.
In a medium pan over medium-high heat, combine the water, sugar, and corn syrup. Cook for 3–5 minutes, until glossy. Add the pecans and cook, stirring constantly, until glazed, 2–3 minutes.
Pour the pecans onto the prepared pan and separate so they don’t clump together. Let cool completely.
To assemble, unwrap the foil from the springform pan and release the springform.
Warm the reserved caramel sauce.
Drizzle the melted chocolate on top of the cheesecake in a zigzag pattern. Sprinkle the candied pecans on top. Drizzle the caramel sauce over the pecans in the opposite direction of the chocolate.