3 x250ml blocks cream cheese

6 egg yolks

1 cup sugar

1 vanilla bean

8 oz pecans

10 oz dulce de leche

6 oz chopped chocolate

1 Baked Graham crumb crust

Whip the cream cheese. Start with one block, when smooth add the sugar and the egg yolks . Add the second block and mix until smooth. Finally add the last block of cream cheese.

Split the vanilla bean and scrape the center to remove the seeds. Mix the seeds with 1 top of vodka (or warm ). They will be sticky so break them apart. Save the vanilla pods and place it in a jar covered in vodka. (Or skip this and use a tbsp of vanilla extract)

At a medium speed whip for 5 minutes

Take the baked crust and sprinkle with half the chopped chocolate. Spread 3 spoons of the cream cheese batter over the sprinkled chocolate .

Mix 2 spoons of the cheesecake mixture with the dulce de leche

Spread 2/3 of the dulce de leche over the bottom of the crust. Keep 1 inch away from the edge.

Spread around 2/3 of the pecans. Cover with the remaining cheesecake batter. Sprinkle the remaining chocolate. Spoon or pipe the remaining dulce de leche mixture in small circles place a pecan in each circle

Bake at 230F for 1 hour 20 minutes