Turtle Cheesecake

Turtle Cheesecake
Source: Foodnetwork.com

Ingredients:

1 1/4 c chocolate cookie crumbs - I opted for Graham cracker crumbs instead

1 c sugar, plus 4 Tbsp

4 Tbsp unsalted butter, melted

5 - 8 oz cream cheese softened to room temperature

1 1/2 tsp vanilla

2 Tbsp flour

1 c semisweet chocolate chips, plus 1 cup melted

1 c sour cream

4 eggs

Topping:

3 Tbsp unsalted butter, melted

1 c semisweet chocolate chips

1 c caramel

1 c pecans

Preheat oven to 325 degrees.

Lightly grease a 9 inch springform pan.  Combine the cookie crumbs, 4 tablespoons of sugar, and the melted butter.  Pour the crumbs into the bottom of the springfoam pan and press out evenly.  Set aside.

In a large bowl, mix cream cheese, sugar, and vanilla.  Add the flour and blend until smooth.  Fold in 1 cup of chocolate chips.  Pour in melted chocolate chips and sour cream and mix well.  Add the eggs, one at a time at low speed.  Pour this filling into the pan and bake for 50 - 60 minutes, until the center is almost set.  My oven is old and took me a little longer than an hour.  Let the cake cool for about 10 minutes and then run a knife along the sides of the pan.  Refrigerate for at least 8 hours or overnight.

In a small saucepan, melt 3 tablespoons of butter and pour in chocolate chips and mix on medium-low heat.  Pour this over the chilled cake and refrigerate for 10-15 minutes.  In another sauce pan, combine the caramel and pecans (I'd recommend chopping these up) and bring to a boil.  Let this boil for about 2 minutes, constantly stirring.  Let it cool for about 3-5 minutes and then pour onto cake.  Serve immediately for a warm topping or refrigerate until ready to serve.

I made this for a Thanksgiving get together and it went over really well!  I will say...it was much too rich for me, but I'm not a huge chocolate lover.