Turtle Cheesecake!!!

 TURTLE CHEESECAKE Mmmmmmm...

INGREDIENTS:

For the Crust:

1 Cup Flour

1/3 Cup Packed Brown Sugar

1/4 Cup Chopped Pecans

6 Tablespoons cold butter, chopped 

FILLING:

4 packages (8oz each) Cream cheese softened

1 cup sugar

1/3 cup packed brown sugar

1/4 cup + 1 teaspoon flour devided

2 tablespoons heavy whipping cream

1-1/2 teaspoon vanilla extract

4 eggs, lightly beaten

1/2 cup milk chocolate chips, melted and cooled

1/4 cup caramel ice cream topping

1/3 cup chopped pecans

GARNISH:

1/2 cup milk chocolate chips

1/4 cup heavy whipping cream

2 tablespoons of chopped pecans

Optional garnish: Pecan halves and additional Carmel ice cream topping and whipped cream.

DIRECTIONS: I recommend  following EXACTLY!!!

1. Place a greased 9 inch  "Springform Pan," (Pan is important) on a double thickness of heavy-duty foil (about 18 inch square). Securely wrap around bottom of pan. This will not allow the water to seep through and ruin you masterpiece. 

2. Crust: In a small bowl, combine the flur, brown sugar and pecans; cut in the butter intil crumbly. Press onto the bottom of the prepared pan. place pan on a baking sheet. Bake at 325* for 12-15 minuets  or until set. Cool on a wire rack.

3. Filling: In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup of flour, cream and vanilla. Add eggs; beat on low speed just until combined. Remove 1 cup batter to a small bowl; stirr in the melted chocolate intil blended. Spread over crust.

4. Combine to the remaining filling the caramel topping and remaining flour; stir in pecans; drop by spoonful over chocolate batter. Top with the remaining batter. Place springform pan in a large baking pan; add 1 inch of water to the larger pan. This will prevent filling from drying out and burning. In other words it will help it be really moist when its finished!

5. Bake at 325* for 1-1/4 to 1-1/2 hours or until the center is just set and top appears dull brwon. Remove springform pan from water bath and remove the foil. Cool an a wire rack for 10 minuets. Carfully run a nife around edge of pan to loosen; cool 1 hour longer. Then refrigerate over night. 

6. NEXT DAY :) ITS ALMOST DONE!!! GARNISH: Place chips in a small bowl. In a small sauce pan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly. stirring occasionally. Spread over cheesecake. Sprinkle with chopped pecans. Refrigerate until set. (about 30 minuets) Remove sides of pan. Add additional caramel and whipped cream.  ITS DONE!!!! YAY! Cut and serve!!!!

  

THE FINISHED PRODUCT!!!

ARE YOU CRAVING IT YET????