New recipe. Enjoy!
1 3/4 C crushed chocolate graham cracker crumbs
1/3 c butter or margarine, melted
3 pkgs. (8 oz. each) cream cheese, softened
1 can (14 oz.) Sweetened Condensed Milk
1/2 c granulated sugar
3 large eggs
3 tablespoons lime juice
1 tablespoon vanilla extract
1 1/2 c semi-sweet chips
2 tablespoons chocolate ice cream topping
2 tablespoons caramel syrup or ice cream topping
1/2 c coarsely chopped pecans
1/4 c mini chocolate chips
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 1 1/2 cups morsels in medium, uncovered, microwave-safe bowl for one minute, stir. The 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 60-70 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 chocolate and caramel syrup over cheesecake. Sprinkle with nuts and mini morsels. Refrigerate for several hours or overnight. Remove side of pan.