Turtle-Topped Cheesecake
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INGREDIENTS 2 cups chocolate wafer crumbs
1/4 cup sugar
1/3 cup butter, melted3 (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) semi-sweet chocolate morsels
1 (12-ounce) jar Smuckers Caramel Topping
1 cup chopped pecansCombine wafers, sugar, and butter; stir well. Press mixture firmly into bottom and 1-inch up sides of a lightly greased 9-inch spring form pan. Bake at 325 degees for 10 minutes. Cool in pan on wire rack.
Beat cream cheese until creamy; gradually add 1/-1/4 cups sugar; beat well. Add eggs, one at a time, beating well after each addition and scraping sides and bottom as needed. Stir in sour cream and vanilla.
Pour batter into prepared crust. Bake at 325 degrees for 1 hour and 5 minutes. (Center will be completely set). Turn oven off; partially open oven door. Leave cheesecake in oven for 1 hour. Remove to wire rack to cool completely. Cover and chill at least 8 hours.
Carefully remove sides of pan; transfer cheesecake to serving plate.
Melt 1/4 cup butter in small heavy saucepan; add chocolate morsels. 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.