Chocolate Sundae Cheesecake

A luscious chocolate cheesecake is even better when topped with pecans and both chocolate and caramel syrup.

Ingredients:

• 1 1/2 cups crushed chocolate sandwich cookies
• 2 1/4 cups sugar, divided
• 1/4 cup butter
• 4 eggs, divided
• 2 teaspoons vanilla, divided
• 1/2 cup vegetable oil
• 2/3 cup powdered cocoa
• 3/4 cup plain all purpose flour
• 2 tablespoons regular milk
• 1 cup chopped pecans, divided
• 1 8 oz cream cheese
• 1 14 oz can sweetened condensed milk
• 1 cup semisweet chocolate mini morsels
• 1 12 oz jar caramel ice cream topping
• 1 24 oz bottle chocolate syrup

Directions:

Crust In a large re-sealable bag, crush cookies by mashing with a rolling pin. Place into a medium bowl and mix with 1/4 cup sugar. Melt butter and add to crumb mixture. Mix well, then press into bottom and halfway up a 9 inch springform pan. Set pan aside. Brownie layer: In a large bowl, mix 1 cup sugar, 2 eggs, 1 tsp vanilla, vegetable oil, powdered cocoa, plain flour, regular milk and 1/2 cup chopped pecans. Carefully spread over crust then set aside. Cheesecake layer: In a large bowl, beat cream cheese until lump free, using an electric mixer. Add sweetened condensed milk, 2 eggs, 1 tsp vanilla and 1 cup sugar. Beat until smooth, then fold in chocolate chips and pour over brownie layer. Bake in a 350 degree oven for 45-55 minutes or until top is lightly browned around edges and center is dry when touched. Remove and let cool. In a 250 degree oven, toast 1/2 cup chopped pecans in a shallow pan for 10 minutes or until golden brown. Slice cheesecake into desired portions. Before serving, spoon caramel topping and chocolate syrup over top of cake, and then sprinkle with nuts.

Number of Servings: 12-16

Notes from the Cook: Can also be served with a scoop of vanilla ice cream to cut down on the sweetness. This is a family favorite. My kids love to cut their own slice of cake and build it by pouring caramel and chocolate over the top.