Chocolate Turtle Cheesecake

Just three words that can make people start drooling, Chocolate... Turtle... Cheesecake...  Who could resist a chocolate and caramel drizzled cheesecake with pecans sprinkled over the top. This cheesecake is great any time of the year, and one of my family favorites. 

   

CRUST

1 3/4 cups chocolate graham cracker crumbs

1/3 cup butter or margarine, melted

FILLING

3 pkgs. (8 oz. each) cream cheese, softened

1 can (14 oz.) sweetened condensed milk

1/2 cup granulated sugar

3 large eggs

3 tablespoons lime juice

1 tablespoon vanilla extract

1 1/2 cups (9 oz.) semi-sweet chocolate morsels

2 tablespoons chocolate flavor syrup

2 tablespoons caramel syrup or ice cream topping

1/2 cup coarsely chopped pecans

1/4 cup semi-sweet chocolate mini morsels

Preheat oven to 300° F. Grease 9-inch spring- form pan.

Combine crumbs and butter in medium bowl. Press onto bottom and 1 inch up side of prepared pan.

Beat cream cheese and sweetened condensed milk in large mixer bowl until smooth. Add sugar, eggs, lime juice and vanilla extract; beat until combined.

Microwave 1 1/2 cups morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; Stir. The morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir 2 cups of cheesecake batter into melted morsels; mix well. Alternately spoon batters into crust, beginning and ending with yellow batter.

Bake for 70 to 75 minutes or until edge is set and center moves slightly. Cool in pan on wire rack for 10 minutes; run knife around edge of cheesecake. Cool completely. Drizzle chocolate flavor syrup and caramel syrup over cheesecake. Sprinkle with nuts and mini morsels. Refrigerate for several hours or overnight. Remove side of pan.