Chocolate Turtle Cheesecake

By shauna

Ingredients

• 11/4 C. Toasted Pecans, finely chopped
• 2 Tbsp. Butter, melted
• 3/4 C. plus 2 Tbsp. Sugar, divided
• 32 Kraft Caramels, chopped
• 3 Tbsp. Milk
• 3 Pkg. ( 250 g each ) Philadelphia Brick Cream Cheese, softened
• 3 Eggs
• 1 Pkg. ( 8 squares ) Baker's Semi-Sweet Chocolate, melted & cooled slightly
• 1/2 C. Toasted Pecan Halves

Details

Servings 12

Preparation

Step 1

Preheat oven to 350. Cover bottom of 9-in. springform pan with parchment paper. Combine chopped pecans, the butter & 2 Tbsp. of the sugar; press firmly onto bottom of prepared pan. Microwave caramels & milk in microwaveable bowl on med. 4-5 min. or till caramels are completely melted, stirring occasionally. Spread over crust to within 1-in. of edge. Beat philly & 3/4 C. of the sugar in lg. bowl with electric mixer on med speed till well blended. Add eggs 1 at a time, mixing on low speed after each addition just till blended. Stir in melted chocolate; pour over cooled caramel layer. Bake 45-50 min. or till centre is almost set. Run knife around rim of pan to loosen cake; cool completely. Refrigerate 3 hrs. or overnight. Sprinkle with pecans & serve.