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1
Preheat over to 300F.
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2
Grease 9 inch springform pan.
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3
Combine crumbs and butter in medium bowl.
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4
Press onto bottom and up 1 inch on side of pan.
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5
Beat cream cheese and sweetened milk in large mixing bowl.
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6
Add splenda, eggs, lime juice, and vanilla; beat until combined.
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7
Microwave morsels in medium bowl for 1 minute on high.
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8
Morsels may retain some of their shape.
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9
If necessary, microwave at additional 10 to 15 second intervals, stirring just until morsels are melted.
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10
Stir 2 cups of cheesecake batter into melted morsels, mix well.
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11
Alternately spoon batters into crusts, beginning and ending with yellow batter.
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12
Bake for 1 hour 10 to 15 minutes or until edge is set and center moves slightly.
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13
Cool in pan on wire rack for 10 minutes; run knife around edge of cheesecake.
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14
Cool completely.
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15
Drizzle chocolate syrup and caramel syrup over cheesecake.
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16
Sprinkle with pecans and mini morsels.
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17
Refrigerate for several hours or overnight.
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18
Remove from pan.
