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1
BOTTOM CRUST--------------------------.
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2
Prepare 10-inch springform pan by lining bottom with wax paper; set aside.
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3
Preheat oven to 325u00b0F.
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4
Crush crackers into FINE crumbs (5 or 6 sheets should yield about 1 cup).
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5
Combine crackers and butter until completely mixed, press into bottom of pan.
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6
Bake at 325u00b0F for 10 minutes, allow to cool on wire rack.
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7
FOR THE SIDE CRUST-----------------.
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8
After bottom crust has cooled, line sides of pan with wax paper, set aside.
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9
Crush crackers into FINE crumbs.
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10
Mix nuts, crush in a zip-lock bag with a rolling pin until coarse.
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11
Combine nuts, chocolate, coconut and cracker crumbs; mix until well combined.
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12
To the nut mixture add melted butter, mix, add honey, caramel and Karo, mix until well combined.
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13
Press mixture onto sides of prepared pan, cover and refrigerate.
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14
FOR THE FILLING--------------------.
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15
Melt Chocolate.
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16
Prepare coffee, allow to cool.
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17
Whip cream cheese, butter and 1/2 cup of the sugar on medium speed till light and fluffy (5 to 10 minutes in a stand mixer).
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18
Beat egg yolk and 1/4 cup of sugar until thick and pale yellow (10 mins on high).
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19
Combine cream cheese/butter mixture, coffee and egg mixture, beat for 10 mins on medium.
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20
Add chocolate, continue to beat on med-lo speed for 5 mins or until well mixed.
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21
In an ice cold, clean, metal bowl beat cream on high until frothy.
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22
Add cream of tartar and 1/4 cup of sugar, and vanilla, beat until soft peaks form.
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23
Lighten chocolate mixture with 1/4 of the whipped cream then fold remaining whip cream into chocolate mixture.
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24
Pour into crust, cover and refrigerate overnight.
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25
Serve with whipped cream and caramel sauce.
