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Turtle Cheesecake

1 cup graham cracker crumbs, finely crushed
1/4 cup finely chopped pecans
2 tbsp. brown sugar
1/2 cup melted butter

3 8-oz pkgs cream cheese, room temperature
3 large eggs, lightly beaten
8-oz container sour cream
1 cup sugar
2 tsp. vanilla extract
1/4 tsp. salt

1/4 cup chopped pecans
1/4 cup mini chocolate chips or more
1 to 1 1/2 cups halved pecans
melted caramels, as many as you like
9" springform pan

Mix graham crackers, pecans, brown sugar and melted butter in a
medium bowl until crumbs are well moistened. Prepare crust, press
mixture over bottom of a lightly buttered 9 inch springform pan.
Refrigerate to chill. Filling: Put cream cheese, eggs, sour cream,
sugar, vanilla and salt in a large mixing bowl. Beat until well
blended. Pour over chilled crust. Bake in preheated oven at 375
: until edges are set and center is still slightly loose for 40-45
minutes or until cake has slightly puffed. Do Not overbake. Cake
will settle and firm as it cools. Remove cake from oven, cool on
wire rack until completely cooled. Cover lightly with plastic
wrap. Refrigerate several hours or overnight.

Use pecan halves to circle rim of cheesecake. In double boiler
melt chocolate chips. In another pan melt the caramels. Drizzle
the chocolate and caramel over the cake. Add chopped pecans. You
can even serve with additional melted chocolate and caramel sauce
and whipped cream.

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