Turtle Cheesecake

INGREDIENTS:

Cheesecake:

• 9 oz. chocolate wafer cookies (I use animal crackers)
• 1/4 c. margarine (melted)
• 2 (8oz.) packages of Philadelphia Cream Cheese (softened)
• 1/2c. sugar
• 3 eggs
• 2 c. white chocolate chips (melted)
• 1 c. heavy whipping cream
• 2 tbsp. margarine (melted)
• 3 tsp. vanilla

Caramel Topping:

• 32 Kraft caramels (unwrapped)
• 1/2c. margarine
• 1 can (14oz.) sweetened condensed milk

Chocolate Topping:

• 1/4c. heavy whipping cream
• 1/2c. semi-sweet chocolate chips
• About 15 pecan halves.

DIRECTIONS:

Preheat oven to 325 degrees
Crush cookies into fine crumbs and add melted margarine.  Combine well and press into the bottom of a 9-Inch Springform Pan
Beat softened cream cheese with sugar until smooth.
Add eggs one at a time, beating in between each one.
Add remaining cheesecake ingredients, beating until smooth.
Pour into crust and allow to sit at room temp for 30 minutes.
Place on a cookie sheet and bake for 60 minutes,
Turn off oven, open oven door a little and allow to sit for another 30 minutes.
Remove from oven and run knife around edge of pan.  Remove edge of pan.
Allow to come to room temperature (make toppings during this time)
CARAMEL: Put caramels, condensed milk and margarine into a saucepan and melt over medium heat, stirring constantly until smooth (6-8 minutes)
CHOCOLATE:  Put whipping cream into saucepan and heat just until bubbling at edges.  Turn heat off, add chocolate chips, cover and allow to sit for 5 minutes.
After 5 minutes, stir until smooth.
Pour caramel over top of cheesecake, smoothing to edges
Refrigerate about 10 minutes.
Pour chocolate over caramel and smooth into a center circle.
Place pecan halves around edges and drizzle with any extra caramel you have (if desired)
REFRIGERATE cheesecake overnight before serving for best consistency. Remove bottom part of pan when cake is chilled.

(http://easybaked.net/)