Turtle Cheesecake Pie

• CRUST:
• 1 1/3 cups Oreo Baking Crumbs
• 1/4 cup granulated sugar
• 1/3 cup butter or margarine, melted
• FILLING:
• 2 pkg. (250g) each Philadelphia Brick Cream Cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup whipping cream
• 2 eggs
• TOPPING:
• 2 oz. Baker's Semi-Sweet Chocolate
• 2 Tbsp. whipping cream
• 1 cup caramel sundae topping
• 1/2 cup pecan halves, toasted

1. COMBINE baking crumbs with sugar and butter.
2. Press evenly over bottom and sides of 9" (1L/23cm) pie plate.
3. In a large bowl, beat cream cheese until smooth and creamy.
4. Gradually beat in sugar and cream.
5. Add eggs one at a time, beating well after each addition.
6. Pour over crust.
7. BAKE at 325F (160C) for 35 to 45 minutes, until center is set.
8. Cool to room temperature.
9. TOPPING: In a small saucepan, melt chocolate with 2 Tbsp (30mL) cream over low heat, stirring constantly.
10. Spread over cheesecake.
11. Cover and refrigerate 4 hours or overnight.
12. TOPPING: Combine caramel topping and toasted pecans in a small bowl and mix well.
13. Serve with individual slices of cheesecake.
14. Store remaining topping in refrigerator.

baking crumbs, granulated sugar, butter, cream cheese, granulated sugar, whipping cream, eggs, chocolate, whipping cream, caramel sundae topping, pecan halves

Taken from www.kraftrecipes.com/recipes/turtle-cheesecake-pie-83548.aspx (may not work)