Chocolate eruption cheesecake

try these out
Chocolate Eruption Cheesecake
Bottom Crust
1 1/4 cups Oreo cookies or chocolate cookie crumb or fine brownies, crumbs
1/4 cup white chocolate, finely ground
3 tablespoons unsalted butter, melted
Filling
2 1/2 lbs cream cheese, softened
1/2 cup sugar
1 (14.00 ounces) 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 semisweet chocolate chip or coarsely chopped chocolate
2 cups coarsely chopped Snickers candy bars or turtle candy bars
1 cup coarsely cut chunks brownies, homemade or prepared from a mix
1/2 cup caramel ice cream topping

Garnish
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

1. Preheat oven to 325 degrees F.
2. Spray a 10 inch springform pan with non-stick cooking spray.
3. Mix the crust ingredients together and press firmly into the pan.
4. Mix cream cheese with sugar until smooth.
5. Add condensed milk, eggs, cream, flour, vanilla, and salt.
6. Blend until smooth, about 5 minutes on slow speed, scraping bottom of the mixing bowl.
7. Remove 1/3 of batter and mix it with the white chocolate.
8. Pour this into the springform pan.
9. Fold in the remaining ingredients (except caramel sauce) into the cheesecake batter.
10. Mix gently by hand.
11. 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.
12. Top with remaining batter and then remaining caramel sauce.
13. Stir with butter knife.
14. Pan will be very full.
15. Bake until set about 45-55 minutes.
16. Cool in oven an hour and then place in refrigerator for several hours or overnight.
17. Before serving, drizzle on melted milk, white and dark chocolate over top, allowing it to drip down on side.

18. Garnish with large chocolate shavings and dust with powdered sugar.

1 3/4 cups chocolate graham cracker crumbs
1/3 cup butter or margarine, melted
3 (8 ounces) packages cream cheese, softened
1 (14 ounces) can sweetened condensed milk
1/2 cup granulated sugar
3 large eggs
3 tablespoons lime juice
1 tablespoon vanilla extract
1 1/2 cups Nestle Toll House semi-sweet chocolate morsels
2 tablespoons chocolate syrup
2 tablespoons caramel sundae syrup or ice cream topping
1/2 cup coarsely chopped pecans
1/4 cup nestle toll house miniature semisweet
chocolate chips

Preheat oven to 300 degrees F. Grease 9-inch springform pan. Combine
crumbs and butter in medium bowl. Press onto bottom and 1 inch up side of
prepared pan. Beat cream cheese and sweetened condensed milk in large
mixer bowl until smooth. Add sugar, eggs, lime juice and vanilla extract;
beat until combined. Microwave morsels in medium, microwave-safe bowl on
High (100%) power for 1 minute; stir. Morsels may retain some of their
shape. If necessary, microwave at additional 10- to 15-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 1 hour 10 to 15 minutes
or until edge is set and center moves slightly. Cool in pan on wire rack
for 10 minutes; run knife around edge of cheesecake. Cool completely.
Drizzle Nesquik and caramel syrup over cheesecake. Sprinkle with pecans
and mini morsels. Refrigerate for several hours or overnight. Remove

side of pan.

one of these should be close to what your looking for
best of luck
spike

have you find it? cause I'm also looking for that recipe... I know exactly which cake you're talking about....