Melfina's Magic Cake

Hubby has been laid off since January 22, 2010, so we can't to anywhere. I've been making and selling my "Melfina's Magic" cases to bring in extra money. Now that I'm making so many of them, I'm working on tweaking the recipe to make it even yummier. Here's the current version:

MELFINA'S MAGIC CAKE

Bottom Crust Ingredients 1 C graham cracker crumbs 1 C chocolate graham cracker crumbs 4 Tbsp. butter (measure cold, then melt) Side Crust ingredients 1 C chocolate or plain graham cracker crumbs 1 oz. mini semi-sweet chocolate chips 1/4 C sweetened coconut flakes 1/2 C pecan pieces 1/2 C walnut pieces 2 Tbsp.honey 1/3 C dark Karo syrup 6 Tbsp. butter (measure cold, then melt) 2 Tbsp. caramel sauce Filling Ingredients 24 oz. semi-sweet baking chocolate 12 Tbsp. (aka 12 oz or 3/4 C) cream cheese, softened 2 sticks (aka 1 C) unsalted butter, softened 1/2 cup confectioners sugar 9 egg yolks 1/4 C confectioners' sugar 5 Tbsp.instant coffee (dissolve in 1/2 c. of boiling water) 1 C heavy whipping cream 1/4 C confectioners' sugar 1/2 tsp. cream of tartar 1 tsp. vanilla Directions For Bottom Crust Prepare 10-inch spring form 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. Directions For 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. Final Directions For Filling & Finishing The Cake 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 minutes on high). Combine cream cheese/butter mixture, coffee and egg mixture, beat for 10 minutes on medium. Add chocolate, continue to beat on med- lo speed for 5 minutes 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 filling into crust, cover and refrigerate overnight. Serve with whipped cream and caramel sauce.