Well, hello! Are you ready for a show-stopping, back-teeth-tingling, rich and decadent dessert? You are? Well, read on, my lovelies. I’ve made this recipe twice now and it has turned out perfectly both times. I think I tore it out of a magazine years ago. I first made it for my mom’s 60th birthday celebration. I took it to an upscale Spanish restaurant where we were celebrating, and because our server was so great, I offered him a slice. He took some to the kitchen, came back out, and asked me where I got it. Said the staff in the back was devouring it and they all wanted to know where it came from. The second time I made this special dessert was for my dear friend, Louisa’s, baby shower. She’s been craving chocolate throughout her pregnancy, so this seemed just the thing. Oh and one more thing: If you haven’t made a cheesecake before, you should totally try it. It’s not near as hard as it looks, and yet it makes a lasting impression.
1 3/4 c. chocolate graham cracker crumbs (I bought whole crackers, put them in a Ziploc bag and crushed them with a rolling pin)
1/3 c. unsalted butter
3 pkgs. (8 oz. each) cream cheese
1 can (14 oz.) sweetened condensed milk
1/2 c. sugar
3 T. lime juice
1 T. vanilla
1 1/2 c. semi-sweet chocolate chips
2 T. chocolate syrup
2 T. caramel syrup
1/2 c. coarsely chopped pecans
1/4 c. semi-sweet mini morsels
Preheat oven to 300° F. Grease 9-inch springform pan. For Crust: Combine cracker crumbs and butter in medium bowl. Press onto bottom and 1 inch up side of prepared pan.
For Filling: Beat cream cheese and sweetened condensed milk in large bowl until smooth. Add sugar, eggs, lime juice and vanilla extract; beat until combined.
Microwave 1 1/2 cups morsels in microwave-safe bowl on high for 1 minute; stir. If necessary, microwave at additional 20-second intervals, stirring just until morsels are melted. Stir 2 cups of cheesecake batter into melted morsels; mix well. Alternately spoon batters into crust, beginning and ending with yellow batter.
Bake for 70 to 75 minutes or until edge is set and center moves slightly. The cheesecake may be raised above the rim of the pan, but it should deflate a little as it cools. Cool in pan on wire rack for 10 minutes; run knife around edge of cheesecake. Cool completely. Drizzle chocolate and caramel syrups over cheesecake. Sprinkle with nuts and mini morsels. Refrigerate for several hours or overnight. Remove side of pan.