Chocolate Cheesecake with Caramel Ganache

Preheat oven to 350ºF.

Crush Oreos or process into a fine crumb in a food processor.

In a small bowl, combine cookie crumbs and melted butter. Press into the bottom of a 10-inch springform pan. Bake for 10 minutes. Remove from the oven and set aside to cool.

Melt milk chocolate and semi-sweet chocolate in a microwave safe bowl in 30-second intervals, stirring in between until chocolate is melted and smooth. Set aside.

In a large mixer bowl, add cream cheese and beat at medium to high speed until smooth. Beat in sugar and vanilla. Add eggs one at a time, mixing just until combined after each addition. Add melted chocolate and mix until all combined.

Pour over the crust and bake for 45 minutes or until center is set.

Remove from the oven and cool for about five minutes. Slide a knife around the edge, remove the outer ring, and cool for 45 minutes.

Meanwhile stir dulce de leche and heavy cream together and heat at 30-second intervals in the microwave, stirring in between until smooth and combined. Pour over the cheesecake, coating the top and sides. Sprinkle pecans around the edge and sides. Place pecan halves in the center.

Refrigerate for 6-8 hours or overnight. Enjoy!