Turtle swirl cheesecake

 
                          TURTLE SWIRL CHEESECAKE
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Desserts                         Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
   :          CRUST ---
         9 oz chocolate wafer cookies
         6 TB unsalted butter -- melted
   :          FILLING ---
         2 lb cream cheese -- room
   :          temperature
         5 lg eggs
     1 1/2 ts vanilla extract
         3 TB whipping cream
         4 oz semisweet chocolate --
   :          chopped
   :          TOPPING ---
         1 c  butterscotch caramel topping
   :          purchased
       1/2 c  whole pecans -- toasted
   
   For Crust: Preheat oven to 350°F. Finely grind cookies
   in processor. Blend in butter. Press crumb mixture
   onto bottom and 1 inch up sides of 9-inch-diameter
   springform pan with 2 3/4-inch-high sides. Wrap
   outside of springform pan with foil.
   
   For Filling: Using electric mixer, beat cream cheese
   in large bowl until fluffy. Gradually add sugar and
   beat until smooth. Beat in eggs 1 at a time. Mix in
   vanilla extract.
   
   Bring cream to simmer in heavy small saucepan. Reduce
   heat to low. Add chocolate and stir until mixture is
   melted and smooth. Remove from heat.
   
   Pour half of cream cheese mixture into crust. Spoon
   half of chocolate mixture over by tablespoons, spacing
   evenly. Using tip of knife, swirl chocolate mixture
   into filling. Spoon remaining cream cheese mixture
   over. Spoon remaining chocolate mixture over by
   tablespoons. Swirl into filling. Bake until sides are
   set and center moves slightly when pan is shaken,
   about 1 hour 5 minutes. (Cake may crack.) Cool in pan
   on rack. Chill overnight.
   
   Using small knife, cut around pan sides to loosen
   cake. Release pan sides. Drizzle 1/4 cup caramel sauce
   over top of cake. Garnish with whole pecans. Pass
   remaining sauce separately.
   
   Recipe By     : Bon Appetit (April, 1996)
   
   From: Nina Lebowitz