Chocolate Surprise Turtle Cheesecake

  1. Combine graham cracker crumbs, 1/2 cup of pecans, and butter; blend well. Press into the bottom and 1 inch up the sides of a 10-inch springform pan. Place the crust in the refrigerator while making the ganache.
  2. Combine the 1/2 cup heavy whipping cream and 2 Tablespoons butter in a microwave-safe measuring cup. Heat on HIGH for 30 seconds, or until the butter melts. Add the chocolate chips, and stir with a wire whisk until mixture is smooth (heating in 20-second increments on HIGH, if necessary).
  3. Pour, and spread, over the crust, within 1 inch from the edges of the pan. Place in the freezer until fudge is firm, about 30 minutes.
  4. In a mixing bowl, beat cream cheese until smooth. Add sugar and vanilla; mix well. Add eggs, one at a time, beating well after each addition; do not over-mix. Carefully spread over the ganache filling.
  5. Bake, in a water bath, at 350 degrees for 1 hour and 5 minutes, or until filling is almost set. Let cheesecake sit in the turned-off oven for one hour with the door ajar.
  6. Remove from the oven, and cool, on a wire rack, to room temperature. Chill in the refrigerator overnight.
  7. The next day, in a saucepan over medium heat, melt the bag of unwrapped caramels with 1/3 cup of cream, continuously stirring until smooth. Take off the heat, and cool 5 minutes. Pour on top of cheesecake within 1 inch of the edge.
  8. Coat the sides and top edge with remaining pecans and melted chocolate drizzled around the edge. When ready to serve, cut the cheesecake with a hot knife. (Store the unused caramel in fridge as dipping sauce for fruit.).

graham cracker crumbs, butter, pecans, semisweet chocolate, heavy whipping cream, butter, cream cheese, sugar, vanilla, eggs, caramels, heavy whipping cream, semisweet chocolate chips

Taken from www.food.com/recipe/chocolate-surprise-turtle-cheesecake-312883 (may not work)

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