Instructions

• Make the caramel sauce: In a large heavy-bottomed pot over medium heat, add 1 cup (200g) granulated sugar in an even layer. Cook without stirring (occasionally swirl the pan if needed) until the sugar is completely melted and reaches a light amber color.
• Reduce the heat to low and carefully add ½ cup (120ml) heavy cream (the sugar will bubble vigorously). Stir until the mixture is smooth.
• Add 75g unsalted butter (cut into 6 pieces) and stir until fully melted and the sauce is smooth. Remove from the heat, stir in 1 teaspoon (5ml) pure vanilla extract and ¼ teaspoon salt. Transfer the caramel to a heatproof bowl or jar and let cool at least 30 minutes before using.
• Preheat the oven to 350°F (180°C). If using a fan/convection oven, use 160°C.
• Make the crust: In a food processor, pulse 24 regular whole Oreo cookies (one 9.5 oz / 270g package) until they are fine crumbs. Add ¼ cup (56g) melted unsalted butter and pulse until the mixture resembles wet sand.
• Press the crumb mixture into the bottom (and slightly up the sides) of a 9-inch springform pan. Use the bottom of a measuring cup or a glass to press the crumbs firmly and evenly.
• Wrap the bottom and sides of the springform pan with two large pieces of aluminum foil so the seams are covered and the pan is watertight.
• Bake the crust in the preheated oven for 10 minutes. Remove and cool on a wire rack for 15 minutes. Lower the oven temperature to 325°F (160°C) (140°C for a fan oven).
• Make the cheesecake base: In a large mixing bowl, beat 32 ounces (900g) cream cheese (softened to room temperature) with 1 cup (200g) granulated sugar and 2 tablespoons (15g) all-purpose flour until smooth and no lumps remain.
• Add 4 large eggs, one at a time, mixing gently and scraping down the bowl between additions. Add ½ cup (125g) sour cream and 1 teaspoon (5ml) pure vanilla extract and mix until fully combined.
• Divide the cheesecake batter evenly into two bowls (two equal portions).
• Prepare the chocolate for one portion: Melt 4 ounces (113g) semi‑sweet chocolate and let it cool to warm/room temperature. Stir the melted chocolate into one portion of batter until smooth.
• Stir 80ml caramel sauce (from step 3) into the other portion of batter until smooth.
• Assemble the layered cheesecake: Sprinkle ¼ cup finely chopped pecans evenly over the cooled crust.
• Spoon half of the caramel cheesecake batter over the pecans and crust, spreading gently to cover.
• Spoon half of the chocolate cheesecake batter in 5–6 dollops over the caramel batter and use a butter knife to swirl the dollops into the caramel (do not overmix).
• Sprinkle the remaining ¼ cup finely chopped pecans over the swirled layer.
• Spoon the remaining caramel batter over the pecans, then spoon the remaining chocolate batter in 5–6 dollops and swirl again with a butter knife to create a marbled top.
• Place the foil-wrapped springform pan into a large roasting pan. Carefully pour hot water into the roasting pan to come 1–2 inches up the sides of the springform pan (bain-marie).
• Carefully transfer to the preheated oven and bake at 325°F (160°C) for 50–60 minutes, or until the edges are set and the center still has a slight wobble when the pan is gently shaken.
• Turn the oven off and crack the oven door open. Let the cheesecake cool in the oven for 1 hour.
• Remove the cheesecake from the oven, take it out of the water bath, remove the foil, and let it cool uncovered on a wire rack until completely cool (about 1 hour). Refrigerate the cheesecake for at least 6 hours or overnight.
• After chilling, run a thin butter knife around the edge of the pan to release the cheesecake, then remove the sides of the springform pan and transfer the cheesecake to a serving plate if desired.
• Make the chocolate ganache: Place 3 ounces (85g) semi‑sweet chocolate (or ½ cup chocolate chips) in a medium heatproof bowl. Heat ¼ cup (60ml) heavy cream until steaming (do not boil). Pour the hot cream over the chocolate, let sit 1 minute, then stir until smooth. Let the ganache cool slightly, then spread evenly over the chilled cheesecake.
• Make the whipped cream: In a large chilled bowl, combine 1 cup (240ml) very cold heavy whipping cream, ½ cup powdered sugar, and 1 teaspoon (5ml) pure vanilla extract. Whip on high speed until stiff peaks form.
• Pipe or spread the whipped cream around the outside edge of the cheesecake as a border.
• Finish the cheesecake by drizzling ¼ cup (60ml) caramel sauce (from step 3) over the top and sprinkling with the remaining ¼ cup finely chopped pecans.
• Keep the finished cheesecake refrigerated until ready to serve.