CARAMEL TOPPED DOUBLE LAYER CHOCOLATE CHEESECAKE WITH PEANUT BUTTER CUPS AND OREO CRUST!

Crust
MELT 7 1/2 TABLESPOONS BUTTER AND STIR IN 2 1/2C. CRUSHED GLUTINO OREOS (300 GRAMS)
PRESS INTO BOTTOM AND SLIGHTLY UP SIDES OF 9 INCH SPRINGFORM. CHILL WHILE MAKING CHEESECAKE.

CHEESECAKE:
ELECTRIC MIX:
2 1/2 PACKS CREAM CHEESE (600 GRAMS)
1 CAN SWEETENED CONDENSED MILK
1/4C. SUGAR
2 TSP. VANILLA
3 EGGS


MELT 100 GRAMS DARK CHOCOLATE CHIPS AND COOL. THEN STIR IT INTO 1/3 OF THE CHEESECAKE BATTER. POUR THIS CHOCOLATE CHEESECAKE INTO THE CRUST FIRST AND THEN POUR THE REST ON TOP. PLACE IN A LARGER PAN FOR A WATER BATH AND ADD BOILING WATER TO REACH HALFWAY UP SIDE OF PAN. BAKE FOR 1 HOUR AND 15 MINS. COOL COMPLETELY AND REFRIGERATE.

PREPARE CARAMEL TO POUR ON TOP AND GARNISH WITH PEANUT BUTTER CUPS!!! KEEP COLD!!!