CHOCOLATE ERUPTION CHEESECAKE

Chocolate Eruption Cheesecake image

Provided by Kimke

Time 1h30m

Yield 20 serving(s)

Number Of Ingredients 20

1 1/4 cups chocolate cookie crumbs or 1 1/4 cups fine brownies, crumbs
1/4 cup white chocolate, finely ground
3 tablespoons unsalted butter, melted
2 1/2 lbs cream cheese, softened
1/2 cup sugar
1 (14 ounce) can condensed milk
5 eggs
1/3 cup light cream
2 tablespoons flour
1 tablespoon pure vanilla extract
1 pinch salt
1 1/2 cups white chocolate, coarsely chopped
1 cup semi-sweet chocolate chips or 1 cup coarsely chopped chocolate
2 cups coarsely chopped Snickers candy bars or 2 cups turtle candy bars
1 cup coarsely cut chunks brownie, homemade or prepared from a mix
1/2 cup caramel ice cream topping
1/4 cup melted white chocolate
1/4 cup melted semisweet chocolate
1/4 cup melted milk chocolate chocolate shavings
1/4 cup powdered sugar

Steps:

Preheat oven to 325 degrees F.
Spray a 10 inch springform pan with non-stick cooking spray.
Mix the crust ingredients together and press firmly into the pan.
Mix cream cheese with sugar until smooth.
Add condensed milk, eggs, cream, flour, vanilla, and salt.
Blend until smooth, about 5 minutes on slow speed, scraping bottom of the mixing bowl.
Remove 1/3 of batter and mix it with the white chocolate.
Pour this into the springform pan.
Fold in the remaining ingredients (except caramel sauce) into the cheesecake batter.
Mix gently by hand.
Fold half the batter into the pan (on top of the white chocolate cheesecake batter), and then drop spoonfulls of half the caramel sauce all over.
Top with remaining batter and then remaining caramel sauce.
Stir with butter knife.
Pan will be very full.
Bake until set about 45-55 minutes.
Cool in oven an hour and then place in refrigerator for several hours or overnight.
Before serving, drizzle on melted milk, white and dark chocolate over top, allowing it to drip down on side.
Garnish with large chocolate shavings and dust with powdered sugar.