A Delicious recipe for chocolate and caramel drizzled sour cream cheese cake.
Preheat oven to 300 degrees F.
Grease a 9 inch spring form pan.
In a small bowl, combine crumbled graham crackers, the remaining melted butter, and 1 tablespoon of sugar.
Press the mixture into the bottom of the pan.
In a mixer with a paddle attachment, beat sour cream for 10 seconds.
Add the cream cheese and sugar and mix on low for 30 seconds and then turn up to medium.
In a separate container, combine vanilla, eggs, yolks, and heavy cream.
With the mixer on medium, slowly pour the liquid mixture in.
Once completely combined, pour onto crust.
Bake for 1 hour. Turn the oven off and open the door for 20 minutes.
Remove the cheesecake form oven and drizzle melted, cooled chocolate and caramel sauce.
Place in the refrigerator for 6 hours to completely cool before serving.