Turtle Cheesecake

Warning: This cheesecake takes two days to make! Plan ahead.

Crust:

3 c. chopped pecans
1 stick butter, melted
1/3 c. sugar
1/4 t. salt

Filling:

24 oz. cream cheese, softened
1/4 c. sour cream, not light
3/4 c. sugar
1 T. vanilla
3 eggs
1 c. semi sweet chocolate chips

Topping:

1 c. chopped pecans
11 oz. caramels, unwrapped
1 c. semi sweet chocolate chips
6 T. milk, divided

Preheat oven to 300 degrees. Line a 13x9 pan with parchment paper so that paper extends over long side of pan. Combine crust ingredients with a fork. Press into bottom of pan. Bake 20 minutes. Prepare filling while crust is baking. Cream together cream cheese, sour cream, sugar, and vanilla. Add eggs one at a time. After crust bakes, remove from oven and immediately sprinkle on 1 c. chips. Pour filling over chips and return to oven. Bake for 50 minutes. Cool for  1 hour. Place in refrigerator overnight. When ready to serve, remove cheesecake from pan using parchment paper and place on serving platter. Prepare toppings. Toast chopped pecans in oven for 10 minutes at 350 degrees. Unwrap caramels and place in microwave safe bowl with 4 T. milk. Microwave at 30 second intervals until caramels have melted and sauce is smooth. Pour caramel sauce over cheesecake and sprinkle with toasted pecans. Place chocolate chips in microwave along with 2 T. milk and heat for 30 second intervals, about 2 minutes total. Stir until smooth ans drizzle over caramel pecan topping. Allow chocolate to set before serving.

*If in a pinch use store bought caramel and fudge toppings instead