Cheesecake Factory Turtle Cheesecake

Crust:
2 1/2 cups graham crackers
1/2 cup sugar
3/4 cup melted butter

Crust Layer 2:
30 caramels
3 Tablespoons milk
1/2 Cup chopped pecans

Filling:
3 (8 ounces each) packages cream cheese
1 cup sugar
1 teaspoon vanilla
3 whole eggs

Topping:
1/2 cup chopped pecans
1/2 cup hot fudge, heated
10 melted caramels
( I have also used carmel topping and just drizzled on the crust - not too much)

Crust:
Mix together graham crackers, sugar and melted butter.
Bake in 9 inch spring form pan for 10 minutes.
Cool

Crust Layer 2:
Place caramels and milk in microwave, melt on medium power.
Pour over cooled crust, and sprinkle on the 1/2 cup chopped pecans.
Filling Directions:
Mix cream cheese, sugar and vanilla until smooth; scraping side of bowl to ensure creaminess.
Add eggs one at a time, mixing after each addition.
Pour this mixture over the caramel layer on top of the crust.
Bake at 325F until center is set (approximately 30-40 minutes).

Topping Directions:
Arrange pecans around outside edge of cheesecake, drizzle top with melted caramel and hot fudge.



Tips for a perfect cheesecake crust.

1. Lightly grease the inside of your spring form cake tin with butter or spray on oil.   Press mixture into the base and up the sides of the tin (if required) using the back of a spoon or the tips of your fingers. Ensure that you have an even coverage all around.

2. Stand your cake tin on a bench and using a straight sided glass, work it over the biscuit base and around the sides of tin to smooth out the crust. Refrigerate crust for at least 30 minutes if baking is not required in your recipe.

3. If your recipe is for a baked cheesecake, don't try and remove the cheesecake from the pan until it has been refrigerated for a minimum of 4 hours, preferably overnight for bigger cheesecakes. This allows your cheesecake to set properly and makes it easier to cut.