Chocolate Turtle Cheesecake

• 2-1/2 qt. peanut butter sandwich cookies, finely crushed
• 1 cup butter
• 1 qt. dulce de leche, divided, warmed slightly
• 1 qt. chopped pecans, toasted, divided
• PHILADELPHIA Original Cream Cheese, softened
• 1 qt. sugar
• 1/4 tsp. vanilla
• semi-sweet chocolate chunk, melted, slightly cooled
• 16 each eggs
• 1 cup chocolate syrup

1. Mix cookie crumbs and butter.
2. Press heaping 2 cups crumb mixture onto bottom of each of 4 (9-inch) springform pans (or onto bottom of 1 springform pan for trial recipe).
3. Bake in 325F standard oven 10 min.
4. Cool.
5. Carefully spread 2/3 cup dulce de leche over each crust, then sprinkle with 3/4 cup nuts.
6. Beat cream cheese, sugar and vanilla in 12-qt.
7. bowl of mixer (or in 6-qt.
8. bowl of mixer for trial recipe) fitted with paddle attachment.
9. Beat 1 to 2 min.
10. or until well blended; scrape down side of bowl.
11. Blend in melted chocolate.
12. Adds eggs, 1 at a time, mixing after each just until blended.
13. Pour evenly over crusts.
14. Bake 1 hour 5 min.
15. to 1 hour 10 min.
16. or until centers of cheesecakes are almost set.
17. Run knife or metal spatula around rims of pans to loosen cakes; cool completely before removing rims.
18. Refrigerate at least 6 hours or overnight.
19. Top each serving with 2 tsp.
20. each chocolate syrup and dulce de leche, and 1 tsp.
21. of the remaining nuts just before serving.

peanut butter, butter, dulce de leche, pecans, philadelphia original cream cheese, sugar, vanilla, semisweet chocolate, eggs, chocolate syrup

Taken from www.kraftrecipes.com/recipes/chocolate-turtle-cheesecake-120107.aspx (may not work)