Chocolate Eruption Cheesecake

Chocolate Eruption Cheesecake

Bottom Crust:
1 1/4 cups chocolate cookie crumbs or fine brownie crumbs
1/4 cup white chocolate, finely ground
3 tablespoons unsalted butter, melted

Filling:
2 1/2 pounds cream cheese, softened
1?2 cup sugar, superfine if available
One 14-ounce can condensed milk
5 large eggs
1/3 cup light cream
2 tablespoons flour
1 tablespoon pure vanilla extract
Pinch salt
1 1/2 cups white chocolate, coarsely chopped
1 cup semi-sweet chocolate chips or coarsely chopped chocolate
2 cup coarsely chopped Snickers or Turtle candy bar
1 cup coarsely cut chunks of brownie, homemade or prepared from a mix
1/2 cup dulce de leche or caramel sundae sauce, see recipe below

Garnish:
1/4 cup each, melted white, semi-sweet, and milk chocolate
Chocolate shavings
Confectioner's sugar

1. Preheat oven to 325F degrees.
2. Line a baking sheet with parchment paper.
3. Spray a 10 inch springform pan with non-stick cooking spray.
4. Line the bottom and sides of the pans with parchment paper, cut to fit, allowing
   the side pieces to extend a bit over top of pan to make a collar.
5. Mix the crust ingredients together and press into the pan.
6. In a mixer, cream the cheese with the sugar until smooth.
7. Add in the condensed milk and blend in the eggs, cream, flour, vanilla, and the
   pinch of salt until smooth, about 5 minutes on slowest speed, scraping
   bottom of the mixing bowl often to make sure batter does not stick in
   well of bowl.
8. Remove one-third of batter and mix it with the white chocolate.
9. Pour this into the cheesecake pan.
10. Fold in the remaining ingredients, except the dulce or caramel sauce, into the cheesecake batter.
11. Mix gently by hand so as not to break up the brownie chunks too much.
12. Fold half the batter into the pan on top of the white chocolate cheesecake batter and
    then drop dollops of half the dulce or caramel sauce all over.
13. Top with remaining batter and then remaining dulce or caramel sauce.
14. Stir with a knife very briefly.
15. Pan will be very full.
16. Place cheesecake on the baking sheet and bake until set about 45-55 minutes.
17. Cool in oven an hour and then in fridge overnight.
18. Remove from pan and set on a serving plate.
19. Before serving, drizzle on melted milk, white and dark chocolate over top, allowing it to drip down on side.
20. On top of melted chocolate, garnish with large chocolate shavings and
    dust with confectioners' sugar.
    

Dulce de leche
5 cups whole milk
1-1?2 cups sugar
1 vanilla bean, split
1 teaspoon baking soda
• Place the milk in a large, heavy saucepan over medium-high heat.
Bring to a boil and allow skin to form on top. Do not stir. The skin
will thicken and puff up. Reduce heat to medium and remove the skin.
• Increase heat to medium-high and repeat the process 3 times. Add
the sugar and vanilla bean, and stir until the sugar has melted,
about 2 minutes. Reduce heat to low and stir in the baking soda.
Simmer milk, stirring often, but taking care not to break the film
of cooked milk forming, on the inside of the pan. Simmer, skimming
the foam (not skin) until reduced by half, about 1 hour.
• Reduce the heat to very low and simmer for another 3-1?2 hours,
stirring and skimming foam occasionally. The mixture will brown as
it cooks.
• Strain the completely cooked mixture through a sieve into a bowl,
cover and refrigerate.