Delicious Chocolate Turtle Cheesecake

• 1 14 cups pecans, toasted and finely chopped
• 2 tablespoons butter, melted (Kraft listed margarine, but I'm a butter girl)
• 2 tablespoons sugar
• 32 Kraft caramels, chopped
• 3 tablespoons milk
• 3 (8 ounce) packages low-fat cream cheese, softened
• 34 cup sugar
• 3 eggs
• 1 (8 ounce) package BAKER'S Semi-Sweet Chocolate, melted, cooled slightly (8 squares)
• 12 cup pecan halves, toasted

1. Heat oven to 350F Cover bottom of 9" springform pan with parchment paper.
2. Combine chopped pecans, butter and 2 tablespoons sugar; press into bottom of pan.
3. Microwave caramels and milk in microwaveable bowl on medium for 4 to 5 minutes or until caramels are completely melted and mixture is well blended, stirring every minute.
4. Spread over crust to within 1 inch of edge; cool.
5. Beat cream cheese and remaining sugar in large bowl with mixer until blended.
6. Add eggs, 1 at a time, mixing on low speed after each until just blended.
7. Stir in chocolate; pour over caramel layer.
8. Bake 45 to 50 minutes or until centre is almost set.
9. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.
10. Refrigerate 4 hours.
11. Top with pecan halves around top of cake before serving.

pecans, butter, sugar, caramels, milk, cream cheese, sugar, eggs, chocolate, pecan halves

Taken from www.food.com/recipe/delicious-chocolate-turtle-cheesecake-364449 (may not work)