Ingredients:
Crust:
2 cups graham cracker crumbs
1/2 cup melted butter
Cheesecake Batter:
4 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
1/2 cup heavy cream
1/4 cup caramel sauce
1/4 cup chocolate sauce
1/4 cup strong brewed coffee, cooled
Garnish:
Whipped cream
Caramel pieces and crumbs
Directions:
Preheat Oven: Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
To make the crust, put the melted butter and graham cracker crumbs in a medium-sized bowl. To make the crust, press the mixture firmly into the bottom of the prepared pan.
Make Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese until smoothBeat in the vanilla essence and granulated sugar until thoroughly blended. One at a time, add the eggs, beating just until incorporated after each addition on low speed. Add the heavy cream and sour cream and stir until smooth.
Batter to Be Divided and Flavored: Separate batter into three equal portions. Pour caramel sauce into one half and stir thoroughly. Add chocolate sauce to the second portion and well combine. Add the cooled coffee to the third section and well mix.
To assemble the cheesecake, cover the crust with the caramel cheesecake batter.. Drizzle the chocolate cheesecake batter over the caramel batter, followed by the coffee cheesecake batter. To obtain a marbled look, swish the batters together with a knife.
Bake: Bake for 55-60 minutes or until the center of the cheesecake is almost set. After turning off the oven, let the cheesecake inside for an hour with the door slightly ajar.
Cool and Chill: Remove the cheesecake from the oven and refrigerate it for at least 4 hours or overnight.
Garnish and Serve: Sprinkle whipped cream, caramel bits, and crumbs over the cheesecake before serving.. Drizzle additional caramel sauce if desired.