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| Turtle Cheesecake | |||||
| Ingredients: | |||||
| 24 | Oreo Cookies | ||||
| 6 Tbsp | melted butter | ||||
| 1 16 oz bag | KRAFT caramels | ||||
| 1/2 C | milk | ||||
| 1 C | chopped Pecans | ||||
| 3 pkgs | cream cheese; softened | ||||
| 3/4 C | sugar | ||||
| 1 Tbsp | vanilla | ||||
| 3 | eggs | ||||
| 2 oz | BAKER's semi-sweet chocolate | ||||
| Directions: | |||||
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Heat oven to 325.
Mix crumbs and butter; press onto bottom and 2" up the side of a 9"spring-form pan. Microwave caramels and milk in small microwaveable bowl on HIGH 3 minutes or until caramels are completely melted, stirring after each minute. Stir in nuts; pour half into crust. Refrigerate 10 minutes. Refrigerate remaining caramel mixture for later use. Beat cream cheese, sugar, and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust. Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Microwave reserved caramel mixture 1 minute; stir. Pour over cheesecake. Melt chocolate as directed on package; drizzel over cheesecake. Hint: place a square of BAKER's chocolate in freezer-weight resealable plastic bag and seal. Microwave on high 30 seconds. Squeeze bag to melt chocolate. Fold down top tightly and cut smmall piect off one of the bottom corners of the bag. Squeeze bag to drizzle chocolate through the opening. |
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