Delicious Decadence

I made this cheesecake for Valentine's Day.  It is Turtle Cheesecake.  We have thoroughly enjoyed this delicious decadence of cheesecake.  It has a chocolate graham cracker crust, cheesecake, melted chocolate and pecans mixed with caramel.  I made it smaller than the recipe calls for, so I of course I have extra batter and crust so that we can make another mini cheesecake.  I don't know that this cheesecake compares to anything I have ever made before.  I would dare say it could stand up against any cheesecake served at the cheesecake factory!

The recipe came from Southern Living Little Book of Cheesecakes

Turtle Cheesecake

2 c. chocolate wafer crumbs (38 wafers)

1/4 c. sugar

1/3 c. butter, melted

3 (8 oz) pkg. cream cheese, softened

1 1/4 c. sugar

4 large eggs

8 oz. sour cream

1 tbsp. vanilla extract

1/4 c. butter

1 c. semisweet chocolate chips

12 oz. jar caramel topping

1 c. chopped pecans

Combine first 3 ingredients; stir well.  Firmly press mixture into bottom and 1 inch up sides of a lightly greased 9" springform pan.  Bake at 325F for 10 minutes.  Cool in pan on a wire rack.  Beat cream cheese at medium speed with an electric mixer until creamy; gradually add 1 1/4 cups sugar, beating well.  Add eggs, 1 at a time, beating after each addition and scraping sides and bottom as needed.  Stir in sour cream and vanilla.  Pour batter into prepared crust.  Bake at 325F for 1 hour and 5 minutes.  (Center will not be completely set.)  Turn oven off, ad partially open door; leave cake in oven for 1 hour.  Cool completely on a wire rack; cover and chill at least 8 hours.  Gently run a knife around edge of cheesecake to release sides of pan; carefully remove pan.  Transfer cheesecake to a serving plate.  Melt 1/4 cup butter in small heavy saucepan; add chocolate chips.  Stir over low heat just until chocolate melts and mixture blends.  Spread warm chocolate mixture over cheesecake; chill 15 minutes.  Combine caramel topping and pecans in a small saucepan.  Bring to a boil, stirring constantly, over medium heat; boil 2 minutes.  Remove from heat, and cool 5 minutes.  Spread over chocolate; cool completely.  Serve immediately or cover and chill.  Let stand at room temperature at least 30 minutes before serving.  Yield: 1 (9") cheesecake.

**I used a 7" springform pan**