Turtle Cheesecake



2 cups chocolate wafer crumbs
1/4 cup sugar
1/3 cup butter, melted
3 8-ounce packages cream cheese, softened
1 1/4 cups sugar
4 large eggs
1 8-ounce carton sour cream
1 tablespoon vanilla extract
1/4 cup butter
1 cup (6-ounces) semisweet chocolate morsels
1 12-ounce jar Smuckers’ caramel topping
1 cup chopped pecans


1. Preheat oven to 325 degrees. Lightly grease 9-inch springform pan.
2. Combine chocolate wafer crumbs, 1/4 cup sugar, and butter; stir well. Firmly press mixture on bottom and 1-inch up sides of pan.
3. Bake for 10 minutes. Cool on wire rack.

4. Beat cream cheese at medium speed of an electric mixer until creamy; gradually add 1 1/4 cups sugar, beating well.
5. Add eggs, one at a time, beating well after each addition and scraping sides and bottom as needed.
6. Stir in sour cream and vanilla.
7. Pour batter into prepared crust. Bake at 325 degrees for 1 hour and 5 minutes. (Center will not be completely set.)
8. Turn oven off; partially open oven door. Leave cheesecake in oven 1 hour.
9. Remove to a wire rack to cool completely.
10. Cover and chill at least 8 hours. Carefully remove sides of pan; transfer cheesecake to serving plate.

11. Melt 1/4 cup butter in small heavy saucepan; add chocolate morsels. Stir over low heat just until chocolate melts and mixture blends.
12. Spread warm chocolate mixture over cheesecake; chill 15 minutes.

13. Combine caramel topping and pecans in a small saucepan. Bring to a boil, stirring constantly, over medium heat; boil 2 minutes.
14. Remove from heat, and cool 5 minutes.
15. Spread over chocolate, cool completely. Serve immediately, or cover and chill.


Yield: one 9-inch cheesecake