- 1- 3/4 C chocolate graham cracker crumbs
- 1/3 C butter or margarine, melted
- 3 (8oz) pkgs cream cheese, softened
- 1 (14oz) can sweetened condensed milk
- 1/2 C sugar
- 3 eggs
- 1 Tbsp vanilla
- 3/4 C milk chocolate chips (or you can use semi- sweet)
- 2 Tbsp chocolate syrup
- 2 Tbsp caramel syrup
- 1/2 C coarsely chopped pecans
- 1/4 C semi-sweet mini chips
Preheat oven to 300. Grease 9″ springform pan. Combine crumbs and butter in a medium bowl. Press onto bottom and 1″ up side of prepared pan. Beat cream cheese and sweetened condensed milk in large mixer bowl until smooth. Add sugar, eggs, and vanilla; beat until combined. Remove 1 C of filling and set aside. Melt chocolate chips about 1 minute (just until melted) and mix completely into the 1 C reserved filling to make the chocolate filling Pour 1/2 of white filling into crust, then the chocolate filling, then the last 1/2 of the white. Take knife and gently swirl. Bake for 60-75 minutes or until edge is set and center moves slightly. Cool completely. Drizzle chocolate and caramel syrups over cheesecake. Sprinkle with pecans and mini chips. Refrigerate several hours or overnight. Remove side of pan, cut, and serve.