Turtle Cheesecake

2 (8 oz.) cream cheese
1 c. sour cream
1/2 pt. heavy whipping cream
2- 2/3 c. granulated sugar
4 to 6 eggs
1 tsp. vanilla
24 Pecan Sandies cookies
1/2 c. butter or margarine
1 pkg. almond brickle bits
1 c. pecans, broken

Caramel Topping**:
1/2 c. brown sugar
1/4 c. margarine or butter, melted
1/2 tsp. vanilla
1/2 tsp. maple extract
**Make after cheesecake is baked & cooled- Combine ingredients & heat till smooth; pour over cheesecake   

Chocolate Drizzle"":
1/2 c. chocolate chips
2 Tbsp. butter or margarine
3 to 4 Tbsp. water
""Make after cheesecake is baked & cooled- Combine ingredients, heat & stir till smooth; drizzle over caramel mixture 

Blend at room temperature the dairy products until fluffy. Add sugar; beat in. Beat in eggs until mixture is like a thick pudding (add 1 at a time). Add vanilla. Crush Pecan Sandies into fine crumbs. Blend in 1/2 cup melted margarine. Spread evenly into a spring-form pan (9 to10-inch). Bake at 350 degrees for 10 minutes; Sprinkle crust with brickle bits & pecans, press down gently with fork. Return for 5 minutes; remove from oven and press down firmly again. Pour in cheesecake mixture. Return to 350 degrees oven for 20 minutes; reduce heat to 325 degrees and bake for 1 hour total (25 minutes). Turn off and leave until just warm. Pour caramel topping over cooled cheesecake. When set, add drizzle of chocolate; trim with pecans. Refrigerate 6 to 8 hours before serving.

October, 2004- I received an email from a very nice site visitor, Josie, who suggests the following when making this cheesecake:
>>Okay, best turtle cheesecake recipe but not completed!!!
I baked for 20 mins on 325; 25 minutes on 300 and then turned off oven and let it sit another 1/2 hour in the warm oven - it was not firm in center when I took it out after the last 25 minutes and the extra 1/2 hour was the saving grace.
I would change the recipe as follows:
1st- Make the crust and after the 10 minutes in the oven, put the brickle bits and pecans; bake for an additional 5 minutes then press down with a fork.  While crust is in the oven, make the cheesecake mixture and only blend in each individual egg; beating gives too much air and it's harder to reach the pudding consistency you are looking for.  After the final oven stage, make the caramel topping; let sit for 1/2 hour then add the chocolate topping.  Instructions need to be added for the caramel topping and chocolate.  (i.e., melt butter and add then stir....).  I refrigerated for more than 12 hours only because I had to make that far ahead - it was wonderful and the pecan sandies crust with the brickle bits was awesome......<<

Thanks Josie! Appreciate it!! Tracy 

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