Chocolate Turtle Cheesecake

Ingredients:

280g Vanilla Wafer Crumbs
6 tbsp butter (or margarine), melted
420g caramels (1 bag)
150ml evaporated milk
140g toasted pecan nuts, chopped
500g cream cheese, softened (or you can use my home-made cream cheese recipe to prepare your own)
100g sugar
1 tsp vanilla extract
2 large eggs
80g dark chocolate, melted

Method:

Combine the crumbs and butter in a bowl then press into the base of a 22cm diameter springform cake tin before placing in an oven pre-heated to 170°C and bake for 10 minutes then remove from the oven and set aside.

Meanwhile, add he caramels and evaporated milk to a large pan and melt over low heat, stirring frequently, until the mixture is smooth. Pour over the prepared crust then top with the chopped pecan nuts. Now soften the cream cheese in a bowl then beat in the sugar and vanilla until smooth. Add the eggs, one at a time, beating thoroughly to combine after each addition. Add the melted chocolate and whisk to combine then pour the filling over the prepared base. Transfer to an oven pre-heated to 170°C and bake for 40 minutes. Remove from the oven and set on a wire rack. Loosen the sides of the pan (but do not remove) and set aside until completely cold.

Now remove the sides of the pan and transfer the cheesecake to the refrigerator to chill completely. Garnish with whipped cream and additional nuts (if desired) then serve.