Title: Turtle Pecan Cheesecake
Categories: Desserts, Cheesecakes
Yield: 1 Servings

-ROSE RAY DSJN00A-
8 oz Chocolate cookies; or
- vanilla wafers
1/4 c Butter; melted
20 oz Cream cheese; softened
1 c Sugar
1 1/2 tb Flour; all purpose
1/4 ts Salt
1 ts Vanilla extract
3 Eggs
2 tb Whipping cream

------------------------------CARAMEL TOPPING------------------------------
1/2 pk Caramels; 14-oz package
1/3 c Whipping cream

-----------------------------CHOCOLATE TOPPING-----------------------------
4 oz German sweet chocolate
1 ts Butter
2 tb Whipping cream
1 c Pecans; toasted, chopped

Preheat oven to 450~. Place cookies in resealable plastic bag. Squeeze
out excess air; seal bag tightly. Roll over cookies with rolling pin until
finely crushed. Combine cookie crumbs and butter in medium bowl; press onto
bottom of 9-inch springform pan. Beat cream cheese in large bowl until
creamy. Add sugar, flour, salt and vanilla; mix well. Add eggs, one at a
time, beating well after each addition. Blend in cream. Pour over crust.
Bake 10 minutes.
Reduce oven temperature to 200~. Continue baking cheesecake 35-40
minutes or until set. Loosen cake from rim of pan; cool before removing rim
of pan. Prepare Caramel Topping and Chocolate Topping. Drizzle over
cheesecake. Refrigerate cheesecake. Sprinkle with pecans just before
serving.
Caramel Topping. Combine ingredients in small saucepan; stir over low
heat until smooth.
Chocolate Topping. Combine ingredients in small saucepan; stir over low
heat until smooth.

Decadent Cheesecakes from Cooking Class Magazine, March 1993.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini