Turtle Cheesecake

16 ounces cream cheese
1 cup sour cream
1/2 pint heavy whipping cream
2 2/3 cups granulated sugar
1 teaspoon vanilla extract
4 to 6 eggs
1 package almond brickle bits
24 Pecan Sandies cookies
1/2 cup butter or margarine
1 cup pecans
Caramel Topping
1/2 cup brown sugar
1/4 cup margarine or butter
1/2 teaspoon vanilla extract
1/2 teaspoon maple flavoring
Chocolate
1/2 cup chocolate chips
2 tablespoons butter or margarine
3 to 4 tablespoons water

Blend the cream cheese, sour cream and whipping cream at room temperature
until fluffy. Add sugar; beat in. Beat in eggs, one at a time, until
mixture is like a thick pudding. Add vanilla extract. Crush Pecan Sandies
into fine crumbs. Blend in 1/2 cup melted margarine. Spread evenly into a
spring-form pan (9 to 10-inch). Bake at 350 degrees F for 10 minutes; take
a fork and press down gently. Return for 5 minutes; remove from oven and
press down firmly again. Pour in cheesecake mixture. Return to 350 degree
F oven for 20 minutes; reduce heat to 325 degrees F and bake for 1 hour
total (25 minutes). Turn off and leave until just warm. Pour caramel
topping over cooled cheesecake. When set, add a drizzle of chocolate, and
trim with pecans. Refrigerate 6 to 8 hours before serving.



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