Rich Caramel Cheesecake 

Ingredients:
Crust:
4 T. melted butter
1 1/2 C. graham cracker crumbs
Caramel:
1 C. sugar
1/4 C. water
1/2 C. whipping cream
Cheesecake:
4 packages (8 oz.) cream cheese, softened
1 C. packed brown sugar
1/2 C. granulated sugar
1 T. vanilla
1/4 t. salt
4 large eggs
Dark Chocolate Drizzle:
2 ounces semi sweet baking chocolate
2 teaspoons shortening
White Chocolate Drizzle:
2 ounces fine white chocolate pieces
1 teaspoon vegetable oil

Directions:
For the crust:
Combine butter and crumbs, mixing well with a fork. Press into the bottom of individual heart shaped pans. For the caramel: Combine sugar and water in a saucepan over medium-high heat. Stir well. Cover with a lid and cook until sugar turns a medium amber color, about 3 1/2 minutes after mixture comes to a boil. Remove from heat and stir 30 seconds. Slowly stir in cream, being careful to avoid spatters. Set aside.
For the cheesecake:
Beat cream cheese and both sugars at medium speed of an electric mixer until soft and fluffy. Add vanilla and salt. Add eggs one at a time, beating on lowest speed of mixer just until incorporated. Pour two-thirds of batter over each crust. Beat caramel mixture into remain- ing batter. Pour caramel batter over plain batter in pan and swirl mixtures with a rubber spatula. Bake at 350°F. for about 50 minutes in individual heart shaped pans, or until edges are fi rm but middle still wiggles. Remove from oven and cool. Chill. Once chilled, drizzle chocolates on top and chill again.
Dark Chocolate Drizzle:
Melt together 2 ounces semisweet baking chocolate and 2 teaspoons shortening over very low heat.
White Chocolate Drizzle:
Melt together 2 ounces white chocolate pieces & 3/4 teaspoon vegetable oil in asmall saucepan over very low heat. Spoon melted chocolates into 2 small plastic bags, squeezing to one corner. Snip off corner; drizzle over hearts.