• 1 swiss german chocolate cake mix
• 3/4 c. melted margarine
• 2/3 c. evaporated milk
• 1 (14 oz.) bag of caramels
• 1 c. chocolate chips

Mix cake mix, margarine and 1/3 c. evaporated milk for 2 min.  Take half of batter and put on bottom of 9 x 13 in. pan.  Bake for 8 min. at 350.  Cool. Melt 1 package caramels and 1/3 c. evaporated milk in boil.  Keep warm.  Put caramel mixture on top of cooled batter, then chocolate chips.  Glob rest of batter on top.  Bake for 18 min. at 350.  (can add chopped pecans to batter for variation.)

Ingredients:

• 1 package of chocolate gram crackers
• 1/2 cup melted butter or margarine
• 24 ounces cream cheese, softened
• 3/4 cup sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 package of mini semi sweet chocolate chips
• 1/2 cup whipping cream

Preparation:

Use a food processor and grind the chocolate gram crackers. Combine chocolate gram crackers and butter, stirring well. Firmly press mixture evenly over the bottom of a 9-inch springform pan.

Beat cream cheese at high speed of an electric hand-held mixer until light and fluffy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Continue to mix until the mixture is smooth. Stir in vanilla and 3/4 of the bag of chocolate chips. Pour mixture into crust. Bake at 350° for 40 minutes; turn oven off and leave oven door ajar for 30 minutes to prevent cracking.

Cover cheesecake, refrigerate, and chill 8 hours.

Melt remaining chocolate chips in top of double boiler; gradually stir in whipping cream. Stir over low heat until thickened and smooth. Remove from heat and spread over cheesecake. Cover cheesecake, refrigerate, and chill 8 hours (best when chilled for 24 hours before serving)