Chocolate Turtle Cheescake

I am finally back from our cross Texas holiday tour and I can not express how good it feels to be back home. Prior to our take off I sent out messages asking for requests for holiday goodies and by far the easies request I got back was from my father. His response was simply "anything chocolate!" which opened up a world of possibilities, but also let me make this little treat I have had my eye on. Making cheesecakes is something new for me because like other things in the kitchen I was intimidated by worlds like water bath, spring form pan, and almost set. Little did I know that you can make a cheese cake with out a spring form pan and without a water bath and they are pretty darn simple. This cheesecake has a silky texture and the chocolate is not overpowering. The caramel is light enough to let its presence be known and the crust is OMG good!! When making this take into consideration that there are MANY modifications that can be made. Next time I make it I am thinking about doing a chocolate crust and putting caramel on top also just to see how it turns out.


Chocolate Turtle Cheesecake:


Crust:
1 cup honey gram crackers crushed
3 tbs sugar
1/4 cup pecans
1/4 unsalted butter, melted
12 caramels
1 tbs milk


Filling:
2 pkg cream cheese at room temperature
1/2 cup sugar
1/2 cup sour cream
2 eggs
3 1/2 oz semi-sweet chocolate


Topping
1oz semi-sweet chocolate
1/4 cup chocolate chips
1/4 pecan pieces


Heat oven to 300 degrees.
In a food processor place graham crackers and pecan pieces together and pulse until a uniformed crumble mix is made. If you take the top off and you still have large pieces pulse it some more. It will be kind of a fine mixture but don't worry the butter brings it all back together. In a medium bowl add in sugar and melted butter and mix with a fork until all ingredients are moist. Pour mixture into a 9 inch pie plate pressing mixture to the sides and bottom bring it all the way up to the top of the pan.
In a microwave safe bowl place caramels and milk and microwave for 45 second intervals until completely melted and smooth, pour over crust and manipulate until it covers the whole bottom then set aside.


In a large bowl mix cream cheese and sugar until smooth. Add sour cream and mix well. Add eggs 1 at a time, mixing at low speed until just blended . In a microwave safe bowl melt 3 1/2 oz of semi-sweet chocolate. Stir melted chocolate into cheese cake batter.  Place remaining 1/2 of chocolate into food processor and pulse until you have small chocolate chunks. The size is based on personal preference so go however big or small you like.  Pour chocolate pieces into batter and gently fold until evenly dispersed. 
Grab your crust and pour in batter. Bake for 45-50 minutes or until center is almost set. Allow cheesecake to come to room temperature then refrigerate for 4 hours or over night.
When ready to serve sprinkle pecans and chocolate chips over top of cheesecake. Melt 1 oz of semi-sweet chocolate until smooth. Drizzle melted chocolate over the top of cheesecake. I used a fork but you can simple pour from the bowl if that is easy for you. Refrigerate any left overs, and enjoy y'all!


Recipe adapted from: Kraft Food and Family Spring '09