Chocolate Turtle Cheesecake

submitted by and thanks to Dawn Thomas

Crust (this is the BEST crust. . .so I have been told!)

1 bag of cinnamon graham crackers (a box has 3 bags)

1 stick butter - melted

2 1/2 cups of pecans

2/3 cups sugar

cinnamon sugar for sprinkling

In a food processor chop graham crackers until they are like dust.
Next grind pecans, sprinkling with cinnamon sugar before processing.
Note- leaving small chunks (about the size of screw head) of pecans
adds a great texture. Add crushed graham crackers, sugar, and crushed
pecan in a large bowl. Mix well. Add butter and mix until butter is
incorporated through. Press into springform pan or pie pan. This
recipe makes enough for 2. You can use it all if you like a thick
crust or you can freeze the rest. It is great used in place of a
streusel topping or pressed into a small muffin top pan and baked like
cookies. I even make mini cheesecake bites with my mini muffin pan.
Bake in 350 degree oven for about 8 minutes. Prepare filling.

Filling

14 ounces of wrapped caramels

5 ounces of evaporated milk

1/2 cup chopped pecans

2 pounds of cream cheese (softened)

1 cup sugar

1 tsp vanilla

4 eggs

1 cup chocolate chips

In a large (non stick works best) pan or skillet add evaporated milk
and unwrapped caramels and melt over medium heat. (If you wanted to
make a quicker version use a jar of sundae sauce instead). When
melted pour about half into the bottom of the pan, reserve the rest
for the top of cheesecake. Sprinkle with the pecans. Cream together
softened cream cheese, sugar, and vanilla. Add eggs one at a time.
Melt chocolate chips then add to mixture. Pour into the pan. Add
some whole pecans to top if desired. Bake in 350 degree oven for 50
minutes or until center is almost set. Before serving drizzle caramel
over the cheesecake (might need to be microwaved first.) You can also
drizzle with melted chocolate.