My wife makes this cheesecake and it is better than excellent.
Tim
Turtle Pecan Cheesecake
2 cups crushed Chocolate cookies or vanilla wafers(approx. 8 oz. of
cookies)
1/4 cup butter, melted
2 1/2 (8oz pkgs.) cream cheese softened
1 cup sugar
1 1/2 Tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla
3 eggs
2 tablespoons whipping cream
Caramel Topping
Chocolate topping
1 cup pecans, chopped and toasted
Pre heat oven to 450 degrees. Combine cookie crumbs and butter; 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 after each addition. Blend in cream. Pour over crust.
Bake
10 minutes. Reduce oven temperature to 200 degrees; continue 35 to 40
minutes or until set. Loosen cake from rim of pan; cool before removing
rim
of pan. Chill thoroughly. Drizzle with caramel topping. Chill. Drizzle
with chocolate topping. Refrigerate. Sprinkle with pecans just before
serving. (Best to add immediately after chocolate topping instead of
later,
they stick better.)
Pecans: to toast, microwave for 2-4 minutes, stirring several times.
Caramel topping :
7 oz of caramels(about 1/2 a bag)
1/3 cup whipping cream
combine caramels and cream in small saucepan; stir over low heat until
smooth.
Chocolate topping:
1 - 4 oz pkg German sweet chocolate
1 teaspoon butter
2 tablespoons whipping cream
combine chocolate, butter, and cream in a small saucepan; stir over low
heat
until smooth.
Variations:
2/3 cup semi-sweet chocolate chips
1/3 cup whipping cream
melt over a double boiler, let cool and stir to smooth consistency
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