Chocolate Turtle Cheesecake

By SamU

Ingredients

• 1 cup finely chopped toasted pecans
• 2 Tbsp. butter, melted
• 3/4 cup 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 cup pecan halves, toasted

Details

Servings 1
Adapted from cookingwithphilly.ca

Preparation

Step 1

Preheat oven to 350°F. Cover bottom of 9-inch springform pan with parchment paper. Combine chopped pecans, butter and 2 Tbsp. of the sugar; press onto bottom of pan. Microwave caramels and milk in microwaveable bowl on MEDIUM 4 to 5 min. or until caramels are completely melted and mixture is well blended, stirring every 2 min. Spread over crust to within 1 inch of edge; cool.
Beat cream cheese and remaining 3/4 cup sugar with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Stir in chocolate; pour over caramel layer.
Bake 45 to 50 min. or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate at least 4 hours before serving. Sprinkle with pecans just before serving. Store leftovers in refrigerator.