Directions:
Preheat oven: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
Make the crust: In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan.
Make cheesecake batter: In a large mixing bowl, beat cream cheese until soft. Add sugar and vanilla extract, and beat until combined. Add eggs one at a time, beating on low speed after each addition just until combined. Stir in crème fraîche and heavy cream until smooth.
Divide and flavor the batter: Divide the dough into three equal parts. In one part, add the caramel sauce and mix well. To the second part add the chocolate sauce and mix well. To the third part, add the cooled coffee and mix well.
Assemble the cheesecake: Pour the caramel cake batter over the crust. Chocolate cake batter over the caramel batter, followed by the coffee cheesecake batter. Use a knife to swirl the beaters together to create a marbled effect.
Baking: Bake for 55-60 minutes or until the center is almost set. Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour.
Cool and chill: Remove from oven and refrigerate for at least 4 hours or overnight.
Garnish and Serve: Before serving, garnish with whipped cream, caramel bits and crumbs. Drizzle with additional caramel sauce if desired.
Prep Time: 20 minutes | Cook Time: 60 minutes | Total Time: 5 hours 20 minutes (including cooling and resting time)
Kcal: 480 kcal per serving | Servings: 12 servings
