Chocolate Surprise Turtle Cheesecake

Total Time: 2 hrs 5 mins Preparation Time: 1 hr Cook Time: 1 hr 5 mins

Ingredients

• 2 cups graham cracker crumbs
• 6 tablespoons butter, melted
• 1 cup pecans, finely chopped, toasted and divided
• 2/3 cup semisweet chocolate, coarsely chopped (heaping)
• 1/2 cup heavy whipping cream
• 2 tablespoons butter
• 4 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 2 teaspoons vanilla extract
• 4 eggs
• 1 (14 ounce) package caramels, unwrapped
• 1/3 cup heavy whipping cream
• 2/3 cup semi-sweet chocolate chips, melted

Recipe

• 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.).