This chocolate caramel chip cheesecake is so rich, creamy, and chocolate-y, it’s almost like eating a candy bar! An easy yet impressive make-ahead dessert.
*Can also be made in a springform pan, but I prefer to use a regular cake pan to prevent leakage from the water bath. You can read more about that here. Most springform pans are 8 or 9 inches in diameter, so bear in mind that the cheesecake will come out thinner if you go that route.