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.
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.