Turtle Pecan Cheesecake
|Crushed chocolate cookies/Vanilla wafers||8 Ounce (2 Cups)|
|Butter||1⁄4 Cup (4 tbs), melted (1/2 Stick)|
|Cream cheese||8 Ounce, softened (2 1/2 Packages)|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||1 1⁄2 Tablespoon|
|Whipping cream||2 Tablespoon|
|Caramel topping||1⁄4 Cup (4 tbs)|
|Chocolate topping||1⁄4 Cup (4 tbs)|
|Chopped toasted pecans||1 Cup (16 tbs)|
Preheat oven to 450°F.
Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese in large bowl until creamy.
Add sugar, flour, salt and vanilla; mix well.
Add eggs, one at a time, beating well after each addition.
Blend in cream.
Pour over crust.
Bake 10 minutes.
Reduce oven temperature to 200°F; continue baking 35 to 40 minutes or until set.
Loosen cake from rim of pan; cool before removing rim of pan.
Drizzle with Caramel Topping and Chocolate Topping.
Sprinkle with pecans just before serving.
Caramel Topping: Combine 1/2 (14-ounce) bag caramels and 1/3 cup whipping cream in small saucepan; stir over low heat until smooth.
Chocolate Topping: Combine 1 (4-ounce) package German sweet chocolate, 1 teaspoon butter and 2 tablespoons whipping cream in small saucepan; stir over low heat until smooth.