Step 1: Make the Chocolate Crust

1. Preheat your oven to 325°F (163°C).
2. In a bowl, mix chocolate cookie crumbs, melted butter, and sugar.
3. Press the mixture into a 9-inch springform pan, covering the bottom evenly.
4. Bake for 10 minutes, then set aside to cool.

(💡 Pro Tip: Wrap the bottom of the pan in foil to prevent leaks when baking in a water bath.)

Step 2: Make the Cheesecake Filling

1. In a large bowl, beat the cream cheese and sugar until smooth.
2. Add the eggs one at a time, beating just until combined.
3. Stir in the vanilla, sour cream, and heavy cream until fully mixed.
4. Fold in the mini chocolate chips.

(💡 Pro Tip: Don’t overmix the batter—it creates air bubbles that can cause cracks.)

Step 3: Bake the Cheesecake

1. Pour the filling over the cooled crust and smooth the top.
2. Place the pan in a water bath (set the pan inside a larger pan with 1 inch of hot water).
3. Bake for 55-65 minutes, or until the center is slightly jiggly but set around the edges.
4. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
5. Refrigerate for at least 4 hours (preferably overnight).

Step 4: Make the Salted Caramel Sauce

1. In a saucepan, heat the sugar over medium heat, stirring constantly until melted and golden.
2. Add the butter, stirring until combined (it will bubble—keep stirring!).
3. Slowly pour in the heavy cream, stirring until smooth.
4. Remove from heat and let cool slightly before pouring over the cheesecake.

(💡 For extra salted caramel flavor, sprinkle a little flaky sea salt on top.)

Step 5: Assemble & Serve

1. Drizzle the cooled caramel sauce over the cheesecake.
2. Sprinkle extra chocolate chips on top.
3. Slice and enjoy this heavenly salted caramel cheesecake!