CHOCOLATE ERUPTION CHEESECAKE

Chocolate Eruption Cheesecake image

Provided by My Food and Family

Categories Recipes

Number Of Ingredients 23

Ingredients

1 units bottom crust
1.25 cups oreo cookies
0.25 cups white chocolate
3 tablespoons unsalted butter
1 units filling
2.5 pounds cream cheese
0.5 cups sugar
14 ounces condensed milk
5 units eggs
0.333333333333 cups light cream
2 tablespoons flour
1 tablespoons vanilla extract
1 pinches salt
1.5 cups white chocolate
1 cups semisweet chocolate chips
2 cups snickers candy bars
1 cups brownies
0.5 cups caramel ice cream
1 units garnish
0.25 cups white chocolate
0.25 cups semisweet chocolate
0.25 cups milk chocolate chocolate
0.25 cups 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 filling 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 spoonfuls 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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g