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Imagine lush, creamy, bites from a slice of this Chocolate Turtle Cheesecake. Yum! Turn that imagination into reality by baking this extraordinary cheesecake. Here’s a tip: For easy slicing, run a knife under hot water to warm it up, then wipe dry before using it to cut cheesecake. For best results, clean the knife after each slice.

Prep Time: 15 min
Total Time: 5 hr 50 min
Makes: 16 servings
Nutritional Information

Ingredients

1-1/2 cups crushed NILLA Wafers (about 50)
3/4 cup  chopped PLANTERS Pecans, divided
1/4 cup (1/2 stick) butter, melted
32   KRAFT Caramels
3 Tbsp. milk
4 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 cup  BREAKSTONE’S or KNUDSEN Sour Cream
4 eggs
1 pkg.  (8 squares) BAKER’S Semi-Sweet Chocolate, divided

Instructions

HEAT oven to 325ºF.

MIX wafer crumbs, 1/2 cup nuts and butter; press onto bottom of 13×9-inch pan. Microwave caramels and milk in microwaveable bowl on MEDIUM (50%) 4 to 5 min. or until caramels are melted and mixture is well blended, stirring every 2 min. Pour over crust; spread to within 1 inch of edge. Cool.

BEAT cream cheese and sugar with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Melt 7 chocolate squares. Stir into cream cheese batter; pour over caramel layer.

BAKE 45 to 50 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Sprinkle with remaining nuts just before serving. Melt remaining chocolate square; drizzle over cheesecake.