Sandie's Turtle Cheesecake

Sandie's Turtle Cheesecake

Ingredients:
Cheesecake
1¾ c chocolate graham cracker crumbs
5T unsalted butter- melted
½t salt (divided)
3 (8oz) packages cream cheese
1 can (14 oz) sweetened condensed milk
1c sugar
3 large eggs
3 T. lime juice
1T. Vanilla extract
1½ c. semi-sweet chocolate chips
½t cinnamon
½t nutmeg

Note; have all items at room temperature this includes eggs and cream cheese.

Topping:
2T chocolate syrup
2T caramel syrup
½c coarsely chopped pecans OR chopped toffee pieces
¼c semi-sweet mini chocolate chips


Directions: preheat oven to 300º Use a 9 inch nonstick spring form pan. Place large pan of hot water in oven while preheating to create a humid environment for your cheesecake while baking. This helps to avoid or reduce cracking while baking.
Crust: combine crumbs, ½c sugar, and cinnamon, nutmeg and ¼ t salt, and melted butter mix well. Place in spring form pan and press onto bottom and 1 inch up the side of pan.

Filling: In a large mixer beat cream cheese and sweetened condensed milk. Add sugar eggs, lime juice and vanilla extract, and beat until combined. Microwave chocolate chips in medium bowl on HIGH for 1-2 minutes; stir if necessary, microwave at additional 10-15 second intervals, stirring just until chocolate chips are melted.
Stir 2c of cheesecake batter into melted chocolate chips; mix well. Alternately spoon batters into crust, beginning and ending with yellow batter. Bake for 1 hour and 15 -20 minutes or until edge I set and center moved slightly. Cool in oven with door open for 1 hour then remove to rack to continue cooling. Once cheesecake is completely cooled, drizzle with chocolate and caramel syrup, sprinkle with mini chocolate chips, pecan or toffee bits. Refrigerate several hours or over night. Remove side of pan before serving.