Ultimate Turtle Cheesecake

By carvalhohm

Ingredients

• 24 OREO Cookies, finely crushed (about 2 cups) see savings
• 6 Tbsp. butter or margarine, melted
• 1 pkg. (14 oz.)Caramels
• 1/2 cup milk
• 1 cup chopped Pecans
• 3 pkg. (8 oz. each) Cream Cheese, softened
• 3/4 cup sugar
• 1 Tbsp. vanilla
• 3 eggs see savings
• 2 squares Semi-Sweet Chocolate

Details

Servings 16
Adapted from recipe.com

Preparation

Step 1

Heat oven to 325 degrees.
Mix crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan.

Microwave caramels and milk in small microwaveable bowl on HIGH 3 minutes or until caramels are completely melted, stirring after each minute. Stir in nuts; pour half into crust. Refrigerate 10 minutes. Refrigerate remaining caramel mixture for later use.

Beat cream cheese, sugar, and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust.

Bake 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Microwave reserved caramel mixture 1 minute; stir. Pour over cheesecake. Melt chocolate as directed on package; drizzle over cheesecake.

How to Pipe Chocolate: Place square of BAKER'S Semi-Sweet Chocolate in freezer-weight resealable plastic bag; seal bag. Microwave on HIGH 30 seconds. Squeeze bag to melt chocolate. Fold down top tightly and cut small piece (about 1/8 inch) off one of the bottom corners of bag. Holding top of bag firmly, drizzle chocolate through opening in desired patterns on cheesecake.

Note: Reduce oven temperature to 300 degrees if using a dark nonstick springform pan.