Caramel Butter Crunch Cheesecake

Wow your dad by making him this simply divine cheesecake for Father's Day, or serve it at another special occasion you have coming up! This cheesecake features a Butter Crunch graham cracker crust, a layer of chocolate, then a layer of caramel cheesecake, all topped with a caramel Butter Crunch sauce.

You will need a half pound total of Marie's Candies Butter Crunch for this recipe - uncoated, milk chocolate or dark chocolate is up to you!

1 package graham crackers
1/2 cup Marie's Candies Butter Crunch
4 TBSP butter
1 1/4 cup Marie's Candies milk or dark chocolate chunks

3 packages cream cheese, softened
1 1/2 cups sugar
1 TBSP vanilla
1/4 cup caramel topping (store-bought or homemade)
4 eggs
1 cup sour cream

3/4 cup caramel topping (store-bought or homemade)
3/4 cup Marie's Candies Butter Crunch

Preheat oven to 325 degrees. In the bowl of a food processor, chop half a pound of Marie's Butter Crunch for about 10 seconds, or until chopped small but not pulverized. Remove into a small bowl and set aside. Place the graham crackers into the food processor and chop until pulverized into crumbs, about 30 seconds.

In a medium sized bowl, melt the butter in the microwave for about 30 seconds. Add the graham cracker crumbs and 1/2 cup of Marie's Butter Crunch and stir until the crumbs are all moistened. Grease a 9" or 10" springform pan and press the graham cracker mixture onto the bottom. In a small, microwave safe bowl, melt the 1 1/4 cup Marie's milk or dark chocolate chunks in 25 second intervals, stirring after each time. Once melted and smooth, pour the chocolate over the crust and smooth evenly. Place the pan in the freezer while preparing the cheesecake.

In a large bowl, beat the softened cream cheese until fluffy. Add the sugar and vanilla and mix until combined. Add the caramel topping and beat until combined. Add the eggs one at a time, mixing well after each addition. Lastly, add the sour cream and mix until just incorporated. Pour the cheesecake batter over the chocolate covered crust and place the springform pan on a cookie sheet (to catch any butter that may drip out). Bake in the preheated oven for 1 hour and 15 minutes then turn off the oven and leave in with the door closed for another 20-30 minutes. The cheesecake should be slightly browned but a little jiggly in the middle and spring back when touched.

Remove the cheesecake from the oven and let it cool for an hour. Then, stir together the topping ingredients. Gently place blobs of the caramel Butter Crunch mixture over the slightly cooled cheesecake and spread carefully to cover the cheesecake. Sprinkle with any remaining crushed Butter Crunch and store in the fridge until ready to serve. Enjoy!