PERFECT TURTLE CHEESECAKE

Explosive Turtle Cheesecake

1 -1/4 cups chocolate cookie crumbs (recommended: Oreo or chocolate graham crackers)
4 T sugar for crust
1 cup sugar for cheesecake
4 T unsalted butter, melted, plus 3 T
2 -1/2 lbs. cream cheese, softened to room temperature
1-1/2 tsp vanilla extract
2 T all purpose flour
1 cup semisweet chocolate chips, melted
1 cup sour cream
4 eggs
1 more cup semisweet chocolate chips
1 more cup semisweet chocolate chips, for topping
1 cup caramel, for topping
1 cup pecans, for topping

*****************************
Preheat oven to 325 degrees F.
Lightly grease the bottom and side of a 9-inch springform pan. In a medium sized mixing bowl, combine the cookie crumbs, 4 tablespoons of sugar, and the melted butter and mix together well. Pour the crumbs into the bottom of the pan and press them out evenly. Once completed, set aside.

In a large mixing bowl, combine cream cheese, the rest of the sugar, and vanilla. Beat together until light and creamy. Add the flour and blend until smooth. Pour in a melted cup of the chocolate chips and sour cream and mix well. Add the eggs, 1 at a time, mixing each at low speed. Fold in 1 cup of chocolate chips. Pour the filling into prepared pan, bake for 50 minutes to 1 hour, until the center is almost set. (To prevent the cheesecake from cracking you can try several things; allow cake to cool in the oven once it is turned off; invert a large bowl over the springform pan to create an environment) Let cake cool for 10 minutes, then run a knife around the sides and remove rim of the pan. Refrigerate for 8 hours or overnight.

In a small saucepan, melt 3 tablespoons of butter and pour in remaining 1 cup of chocolate chips. Mix together on medium-low heat. Once chocolate and butter is combined, pour warm mixture onto chilled cake. Refrigerate for 10 to 15 minutes.

In another small saucepan, pour in caramel and chopped pecans, bring to a boil. Let mixture boil for another 2 minutes, stirring constantly. Let mixture cool for 3 to 5 minutes, and pour onto cake. Serve immediately or refrigerate until ready to serve.