Wonka Waterfall Cheesecake with Salted Caramel Sauce

PREHEAT oven to 350° F.

FOR CRUST:
COMBINE graham cracker crumbs, sugar and butter in medium bowl. Press onto bottom of 9-inch springform pan or 9- to 10-inch deep-dish pie plate. Bake for 5 minutes. Finely chop half of chocolate bar and sprinkle evenly over crust. Set aside remaining half of chocolate bar for chocolate curl garnish.

FOR CHEESECAKE:
BEAT cream cheese and sugar in large mixer bowl until fluffy. Beat in vanilla extract. Beat in eggs one at a time, beating well after each addition. Pour filling into crust.

BAKE for 30 minutes or until center is almost set and edges just begin to crack. Remove from oven and quickly put together topping.

FOR TOPPING:
COMBINE sour cream, sugar and vanilla extract in medium bowl; mix well. Spoon topping over cheesecake, starting with the edges first and working inward toward the center. Bake for 5 minutes. Remove from oven and cool on wire rack. Refrigerate for several hours or overnight.

FOR SALTED CARAMEL SAUCE:
COMBINE water and sugar in medium saucepan. Heat over low heat, stirring frequently, until sugar is dissolved. Increase heat and boil, without stirring, until syrup is deep amber in color (occasionally brush down sides of pan with wet pastry brush and swirl pan). This should take about 8 to10 minutes. Reduce heat to low; add whipping cream and salt (mixture will bubble vigorously). Whisk until smooth, then pour into serving pitcher; cover and refrigerate until ready to use.

TO SERVE: Gently run knife around inside of springform pan to loosen cheesecake. Remove side of springform pan. With vegetable peeler, shred remaining chocolate bar half around perimeter of cheesecake. Cut cheesecake into 16 wedges. Drizzle bottom of dessert plates with a little caramel sauce; top with piece of cheesecake. Drizzle with additional sauce.