Cheesecake. Such a lovely treat. This one with a swirl of chocolate in the middle, then topped with caramel, chocolate sauce and mini-chocolate chips is a divine treat.
recipe adapted from gourmetmomonthego
15-20 oreo cookies
4 tablespoons butter, melted
3 8 oz. pkgs. cream cheese, softened
1 can sweetened condensed milk
1/2 cup sugar
1 tbls. vanilla
3/4 chocolate chips
1/4 cup mini chocolate chips
1/2 cup caramel ice cream topping
1/2 cup hot fudge ice cream topping
1/4 cup chopped pecans
Place oreos and melted butter in food processor. Process until finely crushed. Press into bottom & 1-1/2 inches up sides of spring form pan.
Beat cream cheese and condensed milk together until creamy. Add remaining filling ingredients until well combined.
Remove 1 cup of filling and set aside. Melt chocolate chips about 1 minute, (just until melted) and mix completely into the 1-cup reserved filling. Pour 1/2 of the white filling into crust, then the chocolate filling, then the last 1/2 of the white. Take knife and gently swirl colors.
Place a pie pan full of water on the lower rack during cooking time for moisture. Bake at 300 for 1 hour and 15-30 minutes-until light golden on top and edges are set and middle moves slightly. Cool completely and chill for at least 2-3 hours.
Remove outer ring just before topping and serving. Top outer edge and center with 1/4 cup mini choco. chips & 1/4 cup pecans. Drizzle melted chocolate chips and caramel topping all over top and drip down sides.