Salted Caramel Stout and Chocolate Cheesecake

 

1

package (9 oz) thin chocolate wafer cookies, crushed (2 cups)

6

tablespoons butter or margarine, melted

2

packages (8 oz each) cream cheese, softened

2/3

cup granulated sugar

3

eggs

1

bag (12 oz) semisweet chocolate chips (2 cups), melted

1/4

cup whipping cream

3/4

cup stout beer

2

tablespoons butter or margarine, melted

1

teaspoon vanilla

1/2

cup butter

1 1/4

cups packed brown sugar

2

tablespoons stout beer

1/2

cup whipping cream

1 1/2

teaspoons sea salt flakes

• 1 Heat oven to 325°F. In medium bowl, mix crust ingredients; reserve 1 tablespoon crumbs for garnish. Press remaining crumbs in bottom and 2 inches up side of ungreased 10-inch springform pan. Wrap foil around pan to catch drips. Refrigerate while making filling.
• 2 In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until smooth. Beat in eggs, 1 at a time, until well blended, scraping bowl after each addition. Add melted chocolate; beat well. Add remaining filling ingredients; beat until smooth. Pour into crust-lined pan.
• 3 Bake 60 to 70 minutes or until edges are set; center of cheesecake will be soft. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Turn off oven; leave cheesecake in oven 30 minutes longer.
• 4 Carefully run small metal spatula around edge of springform pan. Cool completely, about 2 hours. Refrigerate at least 4 hours or overnight.
• 5 In 2-quart saucepan, melt 1/2 cup butter over medium heat. Add brown sugar and 2 tablespoons stout beer. Heat to boiling; cook and stir about 1 minute or until sugar dissolves. Stir in 1/2 cup whipping cream; return to boiling. Remove from heat. Cool 10 minutes.
• 6 To serve, run small metal spatula around edge of springform pan; carefully remove foil and side of pan. Cut cheesecake into slices. Drizzle sauce over slices; sprinkle with salt. Garnish with reserved crumbs. Cover and refrigerate any remaining cheesecake.