GF Salted Caramel Chocolate Cheesecake

Place first sugar, margarine and egg white in a bowl; beat at medium speed of a mixer until blended. Add crumbs or processed cookie wafers; stir well. Firmly press mixture into bottom and 1 inch up sides of an 8-inch springform pan coated with cooking spray. Bake at 350° for 10 minutes; let cool on a wire rack.

Place chocolate squares in the top of a double boiler. Cook over simmering water 2 minutes or until chocolate melts, stirring frequently. Remove from heat; add caramel syrup, stirring until smooth.

Preheat oven to 300°. Place cheeses in a large bowl; beat at medium speed of a mixer until smooth. Add 1 cup sugar, 2 tablespoons cocoa, vanilla, and salt; beat until smooth. Add chocolate caramel mixture; beat at low speed until well-blended. Add eggs, 1 at a time, beating well after each addition.

Pour cheese mixture into prepared pan; bake at 300° for 40 minutes or until almost set.

Combine sour cream, 1 tablespoon sugar, and 2 teaspoons cocoa; stir well. Turn oven off, and spread sour cream mixture over cheesecake.

Let cheesecake stand for 45 minutes in oven with door closed. Remove cheesecake from oven, and let cool to room temperature. Cover and chill at least 8 hours.

Slice and garnish with more salted caramel sauce, if desired.

• Combine sugar and 2 tablespoons water in a small saucepan over medium heat and bring to a boil, stirring until sugar dissolves completely. 
• Increase heat to medium-high and cook without stirring, occasionally swirling pan, until sugar is a deep amber color, roughly 5-8 minutes; then take off saucepan from heat.
• Add cream and butter (mixture will bubble – be careful!) and whisk to combine. Set aside and cool slightly. Caramel will firm up to a nice sauce as it cools.
• Add caramel sauce in above recipe as directed and drizzle caramel sauce over cheesecake with a sprinkle of sea salt for garnish.