Turtle Chocolate Swirl Cheesecake - cooking recipe

Ingredients

1 (9 ounce) package chocolate wafer cookies
6 tablespoons butter, melted
4 (8 ounce) packages cream cheese, room temperature
1 1/4 cups sugar
5 large eggs
2 teaspoons vanilla
3 tablespoons whipping cream (unwhipped)
4 ounces semisweet chocolate
1/4 - 1/3 cup butterscotch sundae sauce (or use caramel)
2 cups toasted whole pecans, coarsley chopped (or you can leave whole, can use more if desired)

Preparation

Prepare a 9-inch round springform pan.
Set oven to 350 degrees (second-bottom oven rack).
To make the crust: finely grind the wafers in a food processor, then blend in butter.
Press the crumbs onto the bottom and about 1-inch up the sides, then wrap foil around the bottom and sides of the pan.
For the filling: with an electric mixer, beat the cream cheese in a large bowl until fluffy.
Gradually add in the sugar and beat until smooth.
Beat in eggs and vanilla.
In a small heavy saucepan bring the cream to a simmer; reduce heat to low and add in the chocolate; stir until mixture is melted and smooth, then remove from heat.
Pour HALF of the cream cheese mixture into the crust.
Spoon HALF of the chocolate mixture over the cream cheese by tablespoons, spacing evenly.
Using the tip of a knife swirl the chocolate mixture into the filling.
Spoon the remaining cream cheese mixture over.
Spoon the remaining chocolate mixture over by tablespoons, then swirl into the filling.
Bake until sides are set and center moves slighty when the pan is shaken (about 1 hour and 5-10 minutes, it might take longer to bake) the cake may crack on top.
Cool in the pan on a rack then place in the refrigerator overnight.
The following day: using a small knife, cut around pan sides to loosen the cake.
Release pan sides, then drizzle about 1/4 cup (or more) caramel sauce over the top of the cake.
Evenly space the whole toasted pecans on top of the cheesecake (or if using chopped, just sprinkle on top).
Slice the drizzle more sauce on each slice.