Turtle Cheesecake

It's a birthday thing. Cheesecake, that is. Whenever one of my friends have a birthday, it is MANDATORY for the rest of us to take said person out for dessert and coffee. This time it is at my house, and not a restaurant.

What could be more perfect than a silky smooth Turtle Cheesecake, complete with whipped cream and the elusive caramel sauce?? My friends and I have this ongoing thing about the Caramel sauce...we have decided that we would eat almost anything, as long as it had a cup of caramel over it. I mean, come on...we allllllllllll love our chocolate, but inside all of us is a Caramel Queen just waiting to come out. ***Going to put on my tiara as we speak***.

So, over cheesecake and coffee, the oohs and ahhhs follow the silence of the first few bites. The sound every cook likes to hear. The laughs and antics that transpire during the course of the evening would entertain even the most somber of people. It is wonderful to have friends that you feel so at ease with, friends who understand and listen to you. A true friend is one who tells you your cheesecake is the best they have ever eaten, without you having to pay them to say it!! LOL

So, as I sit with my tiara and my scepter, I hereby give thee the power to take that KitchenAid and bring forth the multitudes of cheesecake.

One final note...although the cheesecake IS divine....it is all about the Caramel Sauce. **Getting off my throne now**.

Turtle Cheesecake
~~~~~~~~~~~~~~~

Ingredients:

Crust:

1 3/4 cups chocolate graham cracker crumbs

1/3 cup butter or margarine, melted

Filling:

3 pkgs. (8 oz. each) cream cheese, softened (I use light)

1 can (14 oz.) Sweetened condensed milk

1/2 cup granulated sugar

3 large eggs

3 tablespoons lime juice

1 tablespoon vanilla extract

1 1/2 cups (9 oz.) semi sweet chocolate chips

1/2 cup coarsely chopped pecans

1/4 cup mini chocolate chips

Directions:
PREHEAT oven to 300° F. Grease 9-inch springform pan.

FOR CRUST:
COMBINE crumbs and butter in medium bowl. Press onto bottom and 1 inch up side of prepared pan.

FOR FILLING:
BEAT cream cheese and sweetened condensed milk in large mixer bowl until smooth. Add sugar, eggs, lime juice and vanilla extract; beat until combined.

MICROWAVE 1 1/2 cups morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir 2 cups of cheesecake batter into melted morsels; mix well. Alternately spoon batters into crust, beginning and ending with yellow batter.

BAKE for 70 to 75 minutes or until edge is set and center moves slightly. Cool in pan on wire rack for 10 minutes; run knife around edge of cheesecake. Cool completely. Sprinkle with nuts and mini morsels. Refrigerate for several hours or overnight. Remove side of pan.

Serve with Caramel sauce, whipped cream and decorate of course, however you are inspired to!!

CARAMEL SAUCE RECIPE