Chocolate Turtle Cheesecake
Create a homemade crust with chocolate sandwich cookies. Mix 112 cups cookie crumbs with 3 tablespoons melted butter. Press into a 9-inch pie plate. Bake at 350F for 6 to 8 minutes.
7 oz package caramels
1/4 cup evaporated milk
3/4 cup chopped pecans, divided
1 (9-inch) chocolate crumb piecrust
1/2 cup sour cream
1 1/4 cup milk
1 (3.9-ounce) package chocolate instant pudding mix
1/2 cup fudge topping
2 (3 oz) cream cheese packages, softened
Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring continually, until smooth, about 5 minutes. Stir in 1/2 cup chopped pecans. Pour into piecrust.
Combine cream cheese, sour cream and milk in a blender. Process until smooth. Add pudding mix; process for about 30 seconds longer.
Pour pudding mixture over caramel layer, covering evenly. Chill, loosely covered, until set, about 15 minutes.
Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Chill, loosely covered, until serving time.
Nuts are easier to chop when they are warm. Heat in the microwave on HIGH for 2 minutes or in a 325F oven for about 5 minutes. Looking for a quick way to drizzle the fudge topping? Put it in a resealable plastic bag, snip off a corner of the bag, then pipe the topping over the pudding layer.