Sex-in-a-Pan II

Ingredients

• 1 ½ cups graham cracker crumbs
• ½ cup butter, melted
• 1 (14-ounce) can sweetened condensed milk
• 2 tablespoons butter
• 2/3 cup packed light brown sugar
• 1 (8-ounce) package cream cheese, softened
• 1 teaspoon vanilla extract
• 2 eggs
• 1 (12-ounce) package semi-sweet chocolate chips
• 1 (14-ounce) package caramels, unwrapped
• ¼ cup heavy cream
• Whipped cream, optional

Directions

1. Preheat oven to 350F. Grease a 9x13-inch baking dish.
2. In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared baking dish.
3. In a small saucepan, melt 2 tablespoons butter over medium heat. Add the sweetened condensed milk and brown sugar, stirring until smooth. Pour the mixture over the crust.
4. In a medium bowl, beat together the cream cheese, vanilla, and eggs until smooth. Pour over the caramel layer.
5. Bake for 25 minutes or until the center is set. Cool completely.
6. In a small saucepan, melt the chocolate chips and heavy cream over low heat, stirring until smooth. Pour over the cooled cheesecake layer.
7. In a medium saucepan, melt the caramels and 2 tablespoons of heavy cream over low heat, stirring until smooth. Pour over the chocolate layer.
8. Chill in the refrigerator for at least 2 hours before serving. Serve with whipped cream if desired.

Interesting Facts

• The graham cracker crust gives this dessert a crunchy texture.
• The cream cheese layer adds a subtle tanginess that helps balance out the sweetness of the caramel and chocolate layers.
• This dessert can be made ahead of time and stored in the refrigerator for up to 3 days.