Alaskaramel Chocolate Cheesecake

Name: Alaskaramel Chocolate Cheesecake
Ingredients: 1 cup crushed chocolate graham crackers; 1/3 cup melted butter; 1 ½ cups cream cheese, softened; 1/2 cup cocoa powder, dissolved in ½ cup hot water; 1 ½ tbsp unflavored gelatin, bloomed in 3 tbsp hot water; 300 ml Alaska Condensada; 2 packs Alaska Créma All-purpose Cream 250mL; 1/4 cup sugar; 1/2 cup Alaska Créma All-purpose Cream 250mL; 1/2 cup Alaska Condensada; 1/3 cup chopped white chocolate; 1 tbsp butter; Mix graham crackers and butter until well blended.; Chill for at least 1 hour.; To make the cheesecake, beat cream cheese until light and fluffy.; Add in dissolved cocoa powder, Alaska Condensada and gelatin. Mix for a minute.; Whip in Alaska Crema. Pour over crust.; Chill for 4 hours.; Place sugar in a saucepan and cook over medium heat until melted and becomes deep amber color.; Remove from heat and slowly whisk in Alaska Crema and Alaska Condensada using a whisk.; Blend in butter and chocolate and mix well until chocolate is melted.; Let cool for about 15 minutes and pour over cheesecake.; Chill until caramel is firm.

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Ingredients

1 cup crushed chocolate graham crackers
1/3 cup melted butter
1 ½ cups cream cheese, softened
1/2 cup cocoa powder, dissolved in ½ cup hot water
1 ½ tbsp unflavored gelatin, bloomed in 3 tbsp hot water
300 ml Alaska Condensada
2 packs Alaska Créma All-purpose Cream 250mL
1/4 cup sugar
1/2 cup Alaska Créma All-purpose Cream 250mL
1/2 cup Alaska Condensada
1/3 cup chopped white chocolate
1 tbsp butter
Mix graham crackers and butter until well blended.
Chill for at least 1 hour.
To make the cheesecake, beat cream cheese until light and fluffy.
Add in dissolved cocoa powder, Alaska Condensada and gelatin. Mix for a minute.
Whip in Alaska Crema. Pour over crust.
Chill for 4 hours.
Place sugar in a saucepan and cook over medium heat until melted and becomes deep amber color.
Remove from heat and slowly whisk in Alaska Crema and Alaska Condensada using a whisk.
Blend in butter and chocolate and mix well until chocolate is melted.
Let cool for about 15 minutes and pour over cheesecake.
Chill until caramel is firm.