1 sleeve chocolate graham crackers,
crushed into crumbs
½ cup sugar
¼ cup butter, melted
2 (8 oz) packages cream cheese,
4 ozs each milk and dark chocolate,
melted and mixed (8 oz total)
1 (14 oz) can sweetened condensed
½ stick of butter
1 cup brown sugar
½ cup corn syrup
¾ cup half and half
1 cup pecan pieces
¼ cup sugar
2-3 grinds of Mediterranean Sea salt
Mix together and line the bottom and sides of a 10-inch spring form pan or Dutch oven. Set aside.
In a bowl, mix the room temperature cream cheese with the melted milk chocolate. Add the sweetened condensed milk and then the eggs. Stir until smooth. Pour into the crust. Bake at 350 degrees for about 45 minutes or until the top starts to crack. Cool. Coals for the 10-inch Dutch oven are 7 on bottom and 14 on top.
Place all the caramel ingredients in a heavy sauce pan and bring to a boil. Boil and stir until thick. About 8 minutes. Cool for about 10 minutes and then pour over cheese cake. Sprinkle with salt.
Place all pecan ingredients in a pan and heat until sugar melts and nuts get coated. Place on parchment and cool. Garnish cheese cake with pecans, fresh berries and cream.