#1362 - Springform Turtle Cheesecake

(by Shirley McNevich)

1 3/4 cups chocolate graham cracker crumbs
1/3 cup butter (melted)
3 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1/2 cup white sugar
3 eggs
1 TBSP vanilla
1 1/2 cups Nestle's semi-sweet chocolate chips
Hershey's chocolate syrup
caramel ice cream topping
1/2 cup chopped pecans

In a bowl add chocolate graham cracker crumbs and melted butter--stir. Spray a 9" springform cheesecake pan with Pam. Press the chocolate crumb mixture into the bottom and slightly up the sides of the springform pan using the back of a spoon--set aside. In a mixer add all cream cheese, white sugar and eggs--beat. Add vanilla--beat. Add Eagle brand milk--beat until smooth. In a microwave safe bowl add 1 1/2 cups of chocolate chips--microwave on high for 1 minute--stir. Keep microwaving for 10 more seconds at a time and stirring until all chips are melted and chocolate is smooth. Remove 2 cups of the cheesecake batter and add it to the melted chocolate chips--stir until smooth. Pour 1/2 of the plain cheesecake batter into the prepared crust. Pour all of the chocolate batter on top. Finish by pouring the rest of the plain cheesecake batter on top of the chocolate batter. Bake at 300 degrees for 1 hour and 15 minutes or until center is almost set. Cool the cheesecake completely. Drizzle chocolate syrup and caramel ice cream topping on the top of the cheesecake, then sprinkle the chopped pecans over the top. Refrigerate overnight.