Salted Caramel Chocolate Chip Cheesecake

*ingredients :

°2 cups (302 g) Benton chocolate sandwich biscuit crumbs
°5 tablespoons (70 g) salted country cream butter, melted
+Chocolate chip filling
°24 oz (678 g) Happy Farms cream cheese, room temperature
°1/2 cup (104 g) Baker's Corner sugar
°1/2 cup (90 g) bakers' corner light brown sugar
°3 tablespoons (25 grams) all-purpose Baker's Corner Flour
°1 cup (230 g) farm-friendly sour cream
°1 tablespoon vanilla stonemill extract
°4 egg
°1 cup (172 g) Baker's Corner semi-sweet chocolate chips
+caramel sauce
°4 tablespoons (56 grams) salted country cream butter
°2/3 cup (150 g) light brown sugar, packed
°3/4 cup (180 ml) heavy country cream whipping cream
°1 teaspoon vanilla extract
°2 teaspoons Corn Syrup Bakers Corner
* Methods :
+ Crust
1. Preheat oven 325°F (163°C). Line a 9-inch (23 cm) tray with parchment paper on the bottom and grease the sides.
2. Mixing crust ingredients in small bowl. Press mixture to bottom also sides of tray.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Cover the outer sides of the pan with aluminum foil so that water does not enter the water bath. Set the prepared bowl aside.
+Fill the cheesecake and put on top
5. Reduce the oven temperature to 300°F (148°C).
6. In a large bowl, mix cream cheese, sugars, and flour until well combined (use low speed to prevent less air from getting into the mixture, which may cause cracks). Scrape down the sides of the bowl.
7. Add the sour cream, then the vanilla and mix on low speed until well combined.
8. Add the eggs one at a time, whisking slowly, scraping the sides of the bowl after each addition.
9. Add the chocolate chips.
10. Pour the cheesecake filling into the crust and rub in an even layer.
11. Placing springform pan (covered with aluminum foil) inside other larger pan. Fill the larger pan with enough warm water to run down the middle of the sides of the pan. The water should not rise above the top edge of the aluminum foil in the spring bowl.
12. Baking for 1 h and 10 min.
13. Turn off the heat and leave the cheesecake in the oven with the door closed for 30 minutes.
14. Break the oven door and leave the cheesecake in the oven for 30 min

Enjoy !