Turtle Cheesecake

Turtle Cheesecake
Laura Denney

1 ¾ cups chocolate graham cracker crumbs (about 1 package)
1/3 cup melted butter
3 (8 oz) packages of cream cheese, softened
1 (14 oz) can sweetened condensed milk
½ cup sugar
3 eggs
3 Tbsp lime juice ( I use the juice from one fresh lime)
1 Tbsp vanilla extract
1 ½ cup chocolate chips
2 Tbsp chocolate syrup
2 Tbsp caramel sauce
½ cup chopped pecans
¼ cup mini chocolate chips

Grease 9” or 10” spring form pan. Combine graham cracker crumbs and melted butter and press on bottom and 1” up sides of pan to make crust.

Beat cream cheese and condensed milk in mixer until smooth. Add sugar, eggs, lime juice and vanilla. Beat until combined.

Microwave chocolate chips 1-2 minutes until chocolate is just melting. Mix two cups of cheesecake batter into chocolate to make the chocolate cheesecake batter.

Fill crust alternating between white and chocolate cheesecake, starting and ending with white.

Bake 300* for 70-75 minutes. Run the knife around the edge and then cool completely.

Drool chocolate and caramel over the top. Sprinkle with pecans and mini chocolate chips.

Refrigerate several hours or overnight before removing sides of pan.