Chocolate Eruption Cheesecake

I am not a fan of cheesecake of any kind. I don't like cream cheese in any way, but I do make cheesecake when others want it. It actually makes it easier on me, because I'm not in any way tempted to eat it when I bake it. It's a win-win since it allows me to enjoy baking, but not gain weight!

If you are a fan of cheesecake and chocolate then this is the recipe for you, and I have no doubt it will become a favorite. If it's chocolate it is in this recipe. White chocolate chunks, milk chocolate, semi-sweet chocolate, Snickers candy bars chunks, whole chunks of cooked brownies and caramel mixed into FIVE blocks of cream cheese make up this gooey dessert. It's not for the faint of stomach, and a very small portion goes a long way.

Chocolate Eruption Cheesecake

Bottom Crust
1 1/4 cups Oreo cookies or chocolate cookie crumbs 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 ounce) 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 semi-sweet chocolate chips or coarsely chopped chocolate
2 cups coarsely chopped Snickers candy bars or turtle candy bars
1 cup coarsely cut chunks brownie, 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

Directions
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 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 spoonfulls 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.

I drizzled with the three chocolates, but did not use powdered sugar or chocolate shavings. I just figured there was plenty of chocolate already.