Chocolate Caramel Cheese Cake

I recently visited http://call-me-cupcake.blogspot.com/2012/02/chocolate-caramel-cheesecake.html and saw the post for this cake.  I had to make it.  After all, it looked so good.  I made this cake for the FRG cake auction and it sold for $65.00.  I was very excited and happy that we had such a success with the auction.

Here is how you make this cake.

1 pack of ores cookies place in a blender with 1 1/2 sticks of butter

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You then place this in a spring pan pressing it up the sides and wrap the pan in foil and put it in the refrigerator for about an hour.

This will allow the ores to adhere to the pan.

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In a small bowl place one package of Tool House Nestle Dark Chocolate over hot water, do not boil, until melted.

You then place 3 packages of cream cheese and a can of condense sweet milk in the mixer and mix until nice and smooth.  (be sure the cream cheese is soft)

Then add the follow ingredients in the order listed:

1/2 cup sugar

5 tbsp lemon juice

3 large eggs (crack the eggs in a small bowl one at a time to add to mixture)

2 tsp vanilla extract

Once all this is joined well remove 1/3 of mixture to another bowl.  Take the melted chocolate and add to this mixture.

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Remove your cake pan from the refrigerator and pure the chocolate mixture in the pan,

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now add the rest of the mixture to the pan.

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You want to bake this in a water bath, it will help keep the cake from drying out.  Place the cake pan in a baking pan and fill it half way with hot water.

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Bake at 320 for 50 min.  Be sure not to over cook the cake.

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At this point you need to make your caramel.  To do this you need 2 1/2 cups heavy cream, 2 cups of sugar and 1 sick of butter.  Put the sugar in a med. sauce pan with the heat on med/high.  Do not stir the sugar let it cook and melt you will see an amber color appear.  Once you see it stir the sugar a little and let it continue to cook once it is melted, remove from heat add the 1/2 stick butter.  It will start to curdle but keep stirring it will become uniformed.  One it is at the right texture place the pot back on the heat and add the cream.  (careful it will spatter and could burn you).  Put the Caramel in a jar in the refrigerator to cool.

It will seem like it needs more time but this is not the case.  Allow the cake to completely cool and then place it in the refrigerator over night or for 4 hours.

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Remove it from the pan the next day.

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Add you homemade caramel and chocolate.

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