Salted Caramel Chocolate Cheesecake Cake

Preheat your oven to 325°F (163°C). Prepare a large roasting pan and place it in the oven on the lower 2/3 rack to preheat.

Wrap the bottom of a 9-inch springform pan with two layers of foil and spray the inside with nonstick spray. Line the bottom with parchment paper. Boil water for the water bath.

In a large mixing bowl, beat the cream cheese and sugar for 2-3 minutes until smooth. Add salt and eggs, one at a time, mixing after each.

Beat in the sour cream, heavy cream, and vanilla until combined. Pour the mixture into the springform pan.

Place the pan in the roasting pan in the oven, and pour the boiling water into the roasting pan until it reaches about 1 inch up the sides of the springform pan.

Bake for 45 minutes, then turn off the oven and let the cheesecake sit inside for 30 minutes.

Remove and cool completely. Freeze the cheesecake for a few hours or refrigerate overnight.

Bake a 9-inch chocolate cake according to package instructions or use a homemade recipe for a dark chocolate cake.

In a large mixing bowl, beat the softened butter for 2-3 minutes until fluffy.

Add caramel sauce, powdered sugar, milk, and salt. Beat for 4-5 minutes until soft and creamy.

On a cake platter, place one layer of chocolate cake. Top with the frozen cheesecake.

Add the second layer of chocolate cake on top of the cheesecake.

Spread the salted caramel buttercream frosting over the entire cake, covering the top and sides.

Refrigerate the frosted cake while you make the ganache.

In a microwave-safe bowl, combine dark chocolate and heavy cream. Heat in 30-second intervals, stirring after each, until smooth.

Let the ganache cool slightly, then spread it over the top of the chilled cake.

Drizzle with caramel sauce and sprinkle a pinch of kosher salt on top.