Turtle Cheesecake

• 1-1/2 cup Chocolate Sandwich Cookies, Crushed
• 6 Tablespoons Butter, Melted
• 1/4 cups Hot Fudge
• 2 pounds Cream Cheese, Softened
• 1-1/4 cup Sugar
• 3/4 cups Sour Cream
• 6 whole Eggs, Lightly Beaten
• 1 Tablespoon Vanilla
• 7 ounces, weight Packaged Caramels
• 1/2 cups Milk
• 1 cup Mini Chocolate Chips
• 1 cup Chopped Pecans

1. Preheat oven to 325 degrees F.
2. Mix crushed cookies and melted butter together and press into bottom of a 9-inch springform pan.
3. Bake at 325 degrees for15-18 minutes. Let cool completely. Wrap bottom and sides of pan with aluminum foil and place inside of a roasting pan.
4. Spoon unheated hot fudge in dollops onto crust.
5. With a stand mixer, beat cream cheese on medium speed until smooth.
6. Add 1 1/4 cups sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed.
7. Slowly beat in sour cream, then eggs and vanilla. Pour into cooled crust.
8. Fill roasting pan with boiling water half-way up the sides of the springform pan. Place the pans in 325 degree oven.
9. Bake at 325F for 1 hour, 10 minutes. Then turn off oven and let residual heat bake cheesecake for an additional hour.
10. Then remove from the oven and run a knife around the edge of the cheesecake to prevent sticking. Let cool completedly and refrigerate overnight.
11. Melt caramels and milk together in small sauce pan over low heat.
12. Once caramels are melted, cover top of cheesecake with caramel sauce, save the rest for garnish.
13. Mix chopped pecans and mini chocolate chips together and cover cheese cake top. Serve slices of the cheese cake, topped with more caramel sauce.

chocolate sandwich cookies, butter, ubc, cream cheese, sugar, ube, eggs, vanilla, caramels, milk, chocolate chips, pecans

Taken from tastykitchen.com/recipes/desserts/turtle-cheesecake-2/ (may not work)