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1
Preheat the oven to 300u00b0F.
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2
Mix the melted butter and oreo crumbs and press into the bottom of a 9 inch springform pan.
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3
Mix the cream cheese with about 1 and 1/3 tins of condensed milk until smooth.
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4
Microwave the chocolate chips and bittersweet chocolate for a minute or so until melted, stir to complete melting (make sure there are no unmelted lumps).
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5
Mix the melted chocolate into the cream cheese mixture until evenly blended.
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6
Add the eggs one at a time and mix (on low speed with electric mixer) to incorporate, try to avoid adding too much air to the mixture.
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7
Pour mixture over the oreo crumbs in the pan and smooth the top.
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8
Bake for 55 minutes, then remove from oven and run a knife around the side of the pan (this will help prevent the top from cracking).
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9
Wait until the pan is cool to the touch then place on a serving plate and remove the outside of the springform pan.
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10
Mix the milk and remaining 2/3 tin of the condensed milk in a large microwave safe bowl.
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11
Add the caramels and microwave (stirring every minute) for several minutes until all the caramels are melted.
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12
Stir caramel mixture until smooth and creamy then spread evenly over the top of the cheesecake.
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13
When cheesecake is cool it should be refrigerated at least 4 hours before using, note the topping is better if the cheesecake is removed from the refrigerator 15 minutes or so before serving.
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14
Alternative serving method: Refrigerate the cheesecake at least 4 hours without the topping; make the caramel topping just before serving; to serve, put some warm caramel topping on the plate, add a slice of cheesecake and drizzle caramel over the top.
