Turtle Cheesecake

Ingredients:

For the Crust:

• 1 1/2 cups chocolate cookie crumbs
• 1/3 cup melted butter
• 2 tablespoons sugar

For the Cheesecake Filling:

• 4 packages (32 ounces) cream cheese, softened
• 1 1/4 cups granulated sugar
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 4 large eggs
• 1 teaspoon vanilla extract

For the Turtle Topping:

• 1 cup chopped pecans
• 1 cup caramel sauce
• 1 cup chocolate sauce

Instructions:

1. Preheat the Oven: Preheat your oven to 325°F (163°C).
2. Prepare the Crust: In a bowl, combine chocolate cookie crumbs, melted butter, and sugar. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
3. Prepare the Cheesecake Filling:
   • In a large mixing bowl, beat the cream cheese until smooth.
   • Add sugar, sour cream, and heavy cream, and continue to beat until well combined.
   • Add eggs one at a time, beating well after each addition.
   • Stir in vanilla extract.
4. Bake in Water Bath:
   • Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in.
   • Place the pan in a larger baking dish and fill the larger dish with hot water halfway up the sides of the springform pan.
   • Bake for 1 hour and 15 minutes or until the center is set but slightly jiggly.
   • Turn off the oven and leave the cheesecake in the oven for an additional hour.
   • Remove from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
5. Prepare the Turtle Topping:
   • Toast the pecans in a dry pan over medium heat until fragrant, about 3-5 minutes.
   • Once the cheesecake has chilled, spread a layer of caramel sauce over the top and sprinkle with toasted pecans.
   • Drizzle chocolate sauce over the pecans and caramel.
6. Decorate the Turtle Cheesecake:
   • To add a decorative touch, consider creating a pattern with additional caramel and chocolate drizzles or arranging pecan halves around the edges.
   • Chill the cheesecake for an additional hour before serving.