2 (4 oz) pkgs. German Sweet Chocolate, divided
2 eggs
1 cup light corn syrup
1/2 cup heavy cream
1 tsp vanilla
3 T cocoa powder
2 (8 oz) pkgs. Whitehall Specialties Flavored Imitation Cream Cheese
Chocolate Graham Cracker Crust
White Chocolate, Dark Chocolate, Caramel Topping, Toasted Pecans, Mini Chocolate Chips, additional heavy cream, for garnish and topping.
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Beat softened Whitehall Specialties Flavored Imitation Cream Cheese until smooth. Blend the corn syrup, heavy cream, cocoa, and vanilla into the Whitehall Specialties Flavored Imitation Cream Cheese. Melt the German Sweet Chocolate over a double boiler and fold into cream cheese mixture. Mix in eggs, one at a time, just until blended. Pour into crust. Bake in a 325 degree oven 50-60 minutes or just until set. Cool completely. Remove rim of springform pan. Melt white chocolate and dark chocolate separately over double boiler and drizzle each over cheesecake. Sprinkle with mini chocolate chips and toasted pecans. Drizzle with caramel. Whip any remaining heavy cream to top off cheesecake.
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