Chocolate Cheesecake with Caramel Candies

Ingredients:

For the cake:

• 20 chocolate wafer cookies
• 3 tablespoons softened unsalted butter
• 1 tbsp. sugar
• 0.5 tsp finely ground coffee beans
• 1/4 teaspoon fine salt

For the filling:

• 220 g finely chopped semi-sweet chocolate
• 220 g of cottage cheese at room temperature
• 2/3 cup sugar
• 0.5 cup sour cream
• 2 large eggs at room temperature

For the glaze:

• 100 g chopped bittersweet chocolate
• 2 tbsp (30 g) unsalted butter
• 1 teaspoon light or dark corn syrup
• 2 tbsp sour cream at room temperature
• 0.5 cup crushed caramel candies

Preparation:

1. To prepare the crust: Preheat oven to 180°C. Line a flat 25cm baking dish with foil.
2. Grind the cookies in a food processor with the butter, sugar, coffee, and salt. Spread the mixture evenly into the prepared pan, covering the entire bottom. Bake for 15 minutes, until set.
3. To prepare the filling: Microwave the chocolate at 75% power until softened, about 2 minutes. Stir and continue heating until completely melted, another 2 minutes. (Alternatively, place the chocolate in a heatproof bowl. Place a saucepan with a small amount of water over low heat. Place the bowl on top, but not touching the water, and stir until the chocolate is melted.)
4. Combine the cream cheese, sugar, and sour cream in a food processor until smooth. Scrape down the sides of the bowl if necessary. Add the eggs and beat briefly. With the processor running, pour in the chocolate and process until the mixture reaches a creamy consistency.
5. Spread the mixture evenly over the crust. Bake until the filling is slightly puffed around the edges but still set in the center, 25 to 30 minutes. Cool the cheesecake on a wire rack.
6. To prepare the glaze: Place the chocolate, butter, and corn syrup in a heatproof bowl and heat at 75% power until melted, about 2 minutes. Stir all ingredients together, then add the sour cream. Spread the frosting evenly over the warm cheesecake and top with crushed caramel candies. Let the cheesecake cool slightly, then refrigerate overnight.
7. Cut the cheesecake into small rectangles or squares. Serve chilled or at room temperature.
8. Store cakes in an airtight container in the refrigerator for up to 5 days.
   
   To crush the candies, remove their wrappers and place them in a reusable bag. Using a rolling pin, roll it over the candies until they are crushed into crumbs approximately 0.5 cm in size.