Chocolate Ganache

1. Bring heavy cream to a boil. Pour the heavy cream over the chocolate in a mixing bowl, whisk until thick and allow to set.

Caramel

1. Lay sugar evently in a sauté pan and place over low heat to melt. Don’t mix untill the sugar starts to melt. Mix the sugar to the desired caramel color (light golden brown) and add in the butter and heavy cream. Watch out because the caramel will bubble. Remove the caramel from the stove and allow to set.

Crust

1. Mix together to form a clumpy dough and press into bottom of 9″ springform pan.
2. Bake at 325 for 10 min. Remove and cool completely.

Mascarpone Filling

1. Raise the temperature of the oven to 350 degrees F.
2. In a stand mixer, beat the cream cheese, mascarpone and sugar on medium speed until light and fluffy. Add the vanilla extract and mix to combine.
3. With the mixer running on low, add the eggs one at a time until combined then add the lemon juice and salt and beat on medium speed for 10 seconds to make sure all ingredients are thoroughly combined.
4. Pour a third of the batter into the cooled crust and pipe some of the chocolate ganache and caramel on top. Add more batter on top then pipe more chocolate ganache and caramel then top with the remaining batter.
5. Place the pan inside of a larger baking pan then fill the larger pan 1/4 way up with boiling water. This is called a water bath.
6. Bake the cheesecake for 45-60 minutes, until the edges of the cheesecake are done and center is still a bit soft. Turn off the oven, prop open the oven door and leave the cheesecake to cool in the oven for 1 hour.
7. Remove the cheesecake from the oven and place in the fridge for at least 3 hours before decorating and serving.
8. Pipe chocolate ganache and caramel around the edges of the cooled cheesecake then sprinkle with pecans and serve with whipped cream.