Turtle Cheesecake

Ingredients

CRUST

• Cooking spray
• 8 oz. (225 g.) finely crushed pecan sandies (about 2 c.) or graham crackers
• 6 tbsp. melted unsalted butter
• 1/4 tsp. kosher salt

FILLING

• 4 (8-oz.; 225-g.) blocks cream cheese, room temperature
• 1 c. (200 g.) granulated sugar
• 3 large eggs
• 1/4 c. sour cream
• 2 tsp. pure vanilla extract
• 2 tbsp. all-purpose flour
• 1/4 tsp. kosher salt
• 1 c. (170 g.) semisweet chocolate chips, melted and slightly cooled

TOPPING

• 1/4 c. heavy cream
• 1/4 c. semisweet chocolate chips
• 1/4 c. caramel sauce
• 1/2 c. (55 g.) toasted pecans, roughly chopped

Directions

• CRUST
  1. Preheat oven to 325°. Grease a 9″ springform pan with cooking spray. Wrap entire pan well with foil.
  2. In a medium bowl, mix pecan sandies, butter, and salt. Press mixture into bottom and up sides of prepared pan.
• FILLING
  1. In a large bowl, using an electric mixer (or in the large bowl of a stand mixer fitted with the paddle attachment), beat cream cheese and granulated sugar on medium-high speed until no lumps remain. Add eggs, one at a time, and beat until combined, then beat in sour cream and vanilla. Add flour and salt and beat on medium-low speed until just combined. Transfer 2 cups cream cheese mixture to a medium bowl and stir in chocolate.
  2. Dollop chocolate mixture over crust, then spread in an even layer. Repeat with plain batter, gently dolloping over chocolate mixture and spreading in an even layer.
  3. Place springform pan in a large roasting pan. Pour in enough boiling water to come halfway up the sides of springform pan.
  4. Bake cheesecake until center only slightly jiggles, about 1 hour 30 minutes.
  5. Turn off oven, prop open oven door, and let cheesecake cool in oven, about 1 hour. Remove from roasting pan and refrigerate until totally chilled, at least 4 hours or up to 12.
• TOPPING
  1. In a medium heatproof bowl, microwave cream and chocolate in 15-second intervals, stirring between each, until just beginning to thicken, then whisk until chocolate is melted and smooth.
  2. Remove cheesecake from springform pan. Top with chocolate sauce, caramel sauce, and pecans.