Hurricane Cake

DIRECTIONS

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