Turtle Cheesecake

2 c graham cracker crumbs
9 Tbsp butter, divided
1 bag (14 oz) caramel candies
1 can (5 1/3 oz) evaporated milk
1 c chopped pecans
2 pkg (8 oz) cream cheese, softened
1/2 c sugar
1 tsp vanilla
2 eggs, room temp
1/2 c semi-sweet chocolate, melted
12-15 whole pecans halves for garnish (optional)
chocolate topping (optional) - See below.

Preheat oven to 350 degrees. Stir cracker crumbs and 8 Tbsp of melted butter together til crumbs are evenly moistened. Press onto the bottom of a 9" springform pan. Bake 10 min. Remove to cool.

Put caramels and milk in a heavy saucepan over med heat. Stir constantly til caramels melt and mixture is smooth; about 5-7 min. Pour melted caramel in bottom of crust-lined pan and use a spoon to push it around to make an even layer. Set aside.

In a 9" glass pie plate, melt the remaining Tbsp of butter. Add the 1 c chopped pecans and stir to coat evenly. To toast; microwave on HIGH for 2-2 1/2 min. Sprinkle evenly over caramel layer in pan. Set aside.

Beat cream cheese, sugar, and vanilla til smooth and creamy - about 2 min. Add eggs, one at a time, beating well after each addition. Blend in melted chocolate. Pour over toasted pecans. Bake 35-40 min, or til edges begin to crack. Remove and cool at room temp. Cover, refrigerate overnight.

To serve, run knife between cake and pan to loosen. Gently remove sides of pan. Kepp on springform base but put on serving plate. Add optional chocolate topping and arrange pecan halves around outer edge. Makes 14-16 servings.

Optional chocolate topping:

Melt 1/2 c semi-sweet chocolate chips and 2 Tbsp butter in microwave. Stir in 3 Tbsp of milk til mixture is snooth. Spread topping over chilled cheesecake to coat top evenly.