Turtle Cheesecake

By Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com

Printable Version Prep Time: 20 minutes Cook Time: 1 hour 15 minutes Wait Time: 6+ hours Serves: 10

Crust:

¼ cup butter, melted

25 chocolate sandwich cookies (Oreos), finely crushed

Cheesecake:

5 (8 ounce) packages cream cheese, softened

¾ cup granulated sugar

¼ cup flour

5 eggs

2 egg yolks

¼ cup whip cream

1 teaspoon vanilla extract

1 teaspoon almond extract

Turtle Topping:

¾ cup milk chocolate chips

¾ cup caramel bits

1/3 cup whip cream

½ cup pecans, chopped

Preheat oven to 500 degrees. Spray the sides and bottom of a 9-inch spring form pan with non-stick spray.

Crust:

Mix cookie crumbs and melted butter in a small bowl. Press crumb mixture into the bottom and up the sides of prepared pan. Bake crust in preheated oven for 5 minutes.

Cheesecake Filling:

In a large bowl on medium-high speed, beat together sugar and cream cheese until fluffy. Mix in flour. Add in eggs and egg yolks, one at a time, mixing well after each egg is added. Mix in cream and extracts; continue to mix until thoroughly combined. Pour cheesecake mixture over prepared cookie crust. Bake in preheated 500 degree oven for 10 minutes. Lower heat to 200 degrees and bake for an additional 60 minutes, or until top is lightly brown and cheesecake is set. Remove from oven and cool on wire rack for 2 hours. Cover cooled cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight.

Turtle Topping:

In a small sauce pan over low heat, combine 2-3 tablespoons cream with chocolate chips. Constantly stir chocolate mixture until melted and smooth. Set aside. In a separate small sauce pan over low heat, combine 2-3 tablespoons cream and caramel bits. Constantly stir caramel mixture until melted and smooth. Before refrigerating cheesecake or right before serving, drizzle cheesecake with chocolate and caramel sauces and top with pecans.