Chocolate Turtle Cheesecake

I have had a bunch of people request this recipe that I made for Cody's birthday a few weeks ago, it turned out fabulous!  I thought I'd post for everyone who may be interested in getting their bake on.

Chocolate Turtle Cheesecake

1 1/2 cups Nilla Wafers crumbs (about 50)  

3/4 cups chopped pecans, divided

1/4 cup (1/2 stick) butter, melted

32 KRAFT caramels

3 Tbsp. milk

2 pkg. 8oz Cream Cheese, softened

1/2 cup sugar

1/2 cup sour cream

2 eggs 

1 package of Bakers's Semi sweet Chocolate, divided

HEAT oven to 300, and add a pan of water to oven on bottom rack.  Cheesecake needs a humid oven to cook evenly.

In a food processor, crumble nuts and cookies to make crumbs.

SPRAY PAN REALLY WELL!  Mix crumbs, 1/2 cup nuts and butter and press to the bottom of a spring form pan.

In microwave, melt caramels and milk on medium heat, 3-4 minutes.  Stir every 2 minutes until melted and blended together smooth.  Pour evenly over crust and allow to cool.  Try to keep it about an inch from edge of crust.

Beat Cream cheese and sugar in a large bowl with mixer until blended.  Add sour cream; mix well.  Add eggs, 1 at a time, mixing at a low speed after each just until blended.

Melt 5 squares of chocolate in microwave, it is going to be kind of sticky of clumpy.  You can splash it with a smidge of milk if needed.

Stir chocolate into cream cheese batter, pour over caramel layer.

Bake 45-50 min or until the center is just set.  Allow to COOL COMPLETELY on your counter.  It takes several hours.  Cover and refridgerate.

Before serving, sprinkle with remaining nuts, melt 2 squares of chocolate and teaspoon of Crisco to create chocolate sauce to drizzle on top.  I also melted a few caramels and drizzled those on top too.


*** Originally the cake was double this recipe and was to be made in 13x9 pan.  I cut the recipe in half, but kept the thicker crust.  If you ever wanted to make a big one, it will work just double everything.  This cake takes a lot of steps, but is totally worth it.  I suggest making it the day before you plan to serve it, so that it can cool correctly.  Otherwise, if any heat is coming off the cheesecake it gets a yucky moisture filmy slick on top.  And something I learned about melting chocolate, it is always sticky and clumpy.  It never is smooth as it should be for either dipping (like strawberries or pretzels) or drizzling.  Adding just a little Crisco makes it smooth and when it cools has a nice hard shell effect you want for anything chocolate dipped.  It is the only reason I keep Crisco, buy yourself a small can.

Happy baking!