* Exported from MasterCook * TURTLE PECAN CHEESECAKE Serving Size : 1 Preparation Time :0:00 Categories : Desserts Cheesecakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -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 t 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 t 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. - - - - - - - - - - - - - - - - - -