Ok, here's the recipe, now I want to see pictures when you all make it.
Chocolate Turtle Cheesecake
Mix and bake a graham cracker crust in a 9 inch spring form pan according to instructions on the package and let cool.
Toast 1 cup of coarsely chopped pecan pieces in 1 Tablespoon of real butter in a sauté pan over medium heat. Watch them carefully so they don't overcook, then sprinkle them with a bit of salt. Set these aside.
In a small saucepan melt 15 caramel candies such as Kraft Caramels with ¼ cup of heavy cream, and ½ Teaspoon of real butter. Melt over low heat and stir slowly until melted and combined. Pour this into the baked crust and spread it out evenly.
Sprinkle ½ of the toasted pecans on top of the caramel and save the other half for the topping.
Now prepare the filling.
Filling: Pre heat oven to 300 degrees
3 – 8 oz. packages of Cream Cheese at room temperature.
1 Cup Granulated Sugar
1 Cup (8 oz.) semisweet Chocolate chips melted and cooled.
3 Tablespoons All Purpose flour
3 large eggs at room temperature
2 Tablespoons heavy cream (or you can substitute sour cream)
2 teaspoons vanilla
To prepare the filling: Beat cream cheese in large bowl with mixer until smooth. Add sugar, chocolate, and flour and beat until well blended and fluffy. Add eggs, one at a time, beating well after each. Beat in cream and vanilla, and then pour the filling into the cooled crust. Place in the center of the oven and bake for 60 minutes, then turn off the oven and let it remain in the oven for 30 minutes. Remove from the oven onto a cooling rack to cool. Once it's cooled to room temperature, cover it with foil and chill it in the refrigerator until it's completely chilled.
Now prepare the Chocolate Ganache topping.
½ Cup Heavy Cream
2 Tablespoons real butter
4 ounces of semisweet chocolate chips.
To prepare the Chocolate Ganache: In a small saucepan, bring the cream and butter to a simmer. Remove from heat and add the chocolate chips. Cover and let sit for 5 minutes, then stir until smooth. Place this in the refrigerator until firm enough to spread on top of the chilled cheesecake. Sprinkle the reserved toasted pecans evenly on top of the ganache, then cover with foil and return to the refrigerator.
Once chilled thoroughly, drizzle caramel ice-cream topping back and forth the making a nice pattern on top of the pecan covered ganache. You can make this a day or two ahead of time as it keeps very well. Good luck!
