Chocolate Turtle Cheesecake

By eliorakiah

Prep Time: 15 min
Total Time: 5 hr 20 min

Cooking Know-How
For easy slicing, run a knife under hot water to warm up, then wipe dry before using to cut cheesecake. For best results, clean the knife after each slice.

Healthy Living
Save 60 calories and 8 grams of fat per serving by preparing with PHILADELPHIA 1/3 Less Fat Cream Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Ingredients

• 1-1/2 cups crushed NILLA Wafers (about 50)
• 3/4 cup PLANTERS Chopped Pecans, divided
• 1/4 cup (1/2 stick) butter, melted
• 32 KRAFT Caramels
• 3 Tbsp. milk
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 4 eggs
• 1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, divided

Details

Servings 16
Adapted from kraftfoods.com

Preparation

Step 1

HEAT oven to 325ºF.

MIX wafer crumbs, 1/2 cup nuts and butter; press onto bottom of 13x9-inch pan. Microwave caramels and milk in microwaveable bowl on MEDIUM (50%) 4 to 5 min. or until caramels are melted and mixture is well blended, stirring every 2 min. Pour over crust; spread to within 1 inch of edge. Cool.

BEAT cream cheese and sugar with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Melt 7 chocolate squares. Stir into cream cheese batter; pour over caramel layer.

BAKE 45 to 50 min. or until center is almost set. Refrigerate 4 hours. Sprinkle with remaining nuts just before serving. Melt remaining chocolate square; drizzle over cheesecake.