"TheresaKyn" > wrote in message
...

> I used to have a delicious receipe for turtle
> cheesecake but I misplaced it. It was expensive
> to make but well worth it.
>
> Would anyone have a receipe for a good turtle
> cheesecake?

I haven't made this particular recipe, but I've been very happy with
the other recipes from this book, Cheesecake Extraordinaire, by Mary
Crownover.

Turtle Cheesecake
Chocolate Cookie Crust
11 milk chocolate sandwich cream cookies, crushed
3 tablespoons chopped pecans
3 tablespoons butter or margarine, melted

In a small bowl stir together crushed cookies and pecans. Stir in
melted butter or margarine till well combined. Press crumb mixture
evenly onto the bottom of a greased 9-inch springform pan.

Chocolate Pecan Filling
24 ounces cream cheese
2/3 cup dark brown sugar
1/3 cup dark corn syrup
5 teaspoons cornstarch
3 eggs
1 egg yolk
1-1/4 teaspoons vanilla extract
5 teaspoons unsweetened cocoa powder
2-1/2 tablespoons brown sugar
1/2 cup praline-flavored liqueur
1/4 cup chopped pecans

In a large bowl combine cream cheese, 2/3 cup brown sugar, corn syrup,
and cornstarch. Beat with an electric mixer till smooth. Add eggs
and egg yolk, one at a time, beating well after each addition. Beat
in vanilla extract.

Remove 2/3 cup of the mixture and put into a small bowl; stir in cocoa
powder and 2-1/2 tablespoons brown sugar. Set aside. Stir liqueur
and chopped pecans into the remaining cream cheese mixture.

Pour half of the pecan mixture over the crust. Spoon half of the
cocoa mixture over the pecan mixture. Pour the remaining pecan
mixture over the cocoa mixture. Top with the remaining cocoa mixture.
Without disturbing the crust, swirl the blade of the knife through the
cake to create a marbling effect.

Bake at 325F for 15 minutes. Lower the temperature to 225F and bake
for 1 hour or till the center no longer looks wet or shiny. Remove
the cake from the oven and run a knife around the inside edge of the
pan. Turn the oven off, return the cake to the oven for an additional
1 hour. Chill, uncovered, overnight.

Chocolate Pecan Topping
1/2 cup milk chocolate chips
4 tablespoons sour cream
Pecan halves
6 individually wrapped vanilla caramels

In a small saucepan melt chocolate over low heat, stirring constantly.
Stir in 3 tablespoons of the sour cream, spread over cheesecake.
Arrange pecan halves over chocolate mixture. In the top of a double
boiler melt caramels. Stir in remaining tablespoon of sour cream.
Drizzle over chocolate and pecans. Chill till serving time. Makes 12
to 18 slices.