2 cups of chocolate graham cracker crumbs
1/3 cup of melted butter
3 pkgs of cream cheese (softened)
1 can (14 oz) sweetened condensed milk
3 large eggs
1 TBS vanilla extract
1 ½ cups of chocolate chips
2 TBS chocolate syrup (Nestle)
2 TBS caramel syrup (the kind you put on ice cream)
1/2 cup of chopped pecans
¼ cup Nestle semi-sweet chocolate mini chips (used for the top of the cheesecake)
Grease 9 inches spring form pan and preheat oven to 300 degrees
Crust: mix crumbs and butter together. Press into the bottom of the spring form pan and up one inch on sides of pan.
Filling. Beat together the cream cheese and sweetened condensed milk. Add sugar, eggs and vanilla, beat well. Reserve 1 cup of the batter and pour remaining batter into the spring form pan. In a microwave safe bowl melt the chocolate chips. Microwave the chips for 1 minute and then stir. Stirring makes sure the chips melt well. If they are not completely melted, microwave for another 15 seconds. These will burn easily so make sure not to overcook them. Stir into the melted chocolate, the reserved cup of cheesecake batter. With a butter knife swirl the chocolate batter into the batter that is in the pan.
Bake for 1 hour and 15 minutes. Once cake is done, remove from the oven and run a knife around the edge to loosen the cake from the pan. Allow to cool completely. Drizzle the chocolate and caramel syrups over the cake. Sprinkle with pecans and mini morsels. Refrigerate for several hours before removing from pan and serving.
This is the photo of the cheesecake I made for my Sweetie's birthday back in December. He is a big chocolate fan and the whole family enjoyed it. I prefer a strawberry or a pumpkin cheesecake but I have to say for a chocolate cheesecake this one was tops!