Turtle Cheesecake

10 standard portions

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Ingredients

• 1 cup granulated sugar
• ½ cup heavy cream (double cream in the UK)
• ⅓ cup unsalted butter (cut into 6 pieces )
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt
• 24 regular whole Oreo cookies (one 9.5 ounce (270g) package)
• ¼ cup melted unsalted butter
• 32 ounces cream cheese (softened to room temperature (4 8-ounce packages))
• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 4 large eggs (at room temperature)
• ½ cup sour cream
• 1 teaspoon pure vanilla extract
• ⅓ cup caramel sauce (from above)
• 4 ounces semi-sweet chocolate (or ⅔ cup chocolate chips, melted and cooled)
• ¼ cup finely chopped pecans
• 3 ounces semi-sweet chocolate (or ½ cup chocolate chips)
• ¼ cup heavy cream
• 1 cup heavy whipping cream (very cold)
• ½ cup powdered sugar
• 1 teaspoon pure vanilla extract
• ¼ cup caramel sauce (from above)
• ¼ cup finely chopped pecans

Method

1. In a large pot over medium heat, melt the granulated sugar until completely liquid and a light amber color.
2. Turn the heat down to low and carefully add the heavy cream, sugar is very hot and will bubble. Mix until smooth.
3. Add the butter and stir until melted and the sauce is smooth.
4. Remove from the heat and add the vanilla extract and salt and mix to combine. Transfer to a heatproof bowl/jar and allow to cool for at least 30 minutes before using.
5. Preheat the oven to 350°F (180°C), or 160°C for a fan oven.
6. In a high speed food processor, add the OREO cookies and pulse until only crumbs remain. Pour in the melted butter and pulse until the mixture resembles wet sand.
7. Transfer into a 9” springform pan and use a measuring cup or glass to press the crumbs firmly on the bottom and slightly up the sides
8. Wrap the bottom and sides of the springform pan with two large pieces of aluminum foil, making sure the seams of the pan are covered.
9. Bake in the preheated oven for 10 minutes, then remove and cool on a wire rack for 15 minutes.
10. Lower the temperature of the oven to 325°F/160°C or 140°C for a fan oven
11. In a large bowl, cream together the cream cheese, granulated sugar and flour until smooth and no lumps remain.
12. Add the eggs, one at a time, scraping down the sides between each addition. Add the sour cream and vanilla extract and mix again.
13. divide the batter into two equal portions, then add the caramel to one portion and the melted chocolate to the other bowl and mix until smooth.
14. Sprinkle the crust with half the pecans, then add half of the caramel cheesecake batter. Spoon half the chocolate batter in 5-6 areas and use a butterknife to swirl the batter.
15. Sprinkle with the remaining pecans, then add remaining caramel batter followed by the remaining chocolate batter in 5-6 scoops and swirl again.
16. Place the foil covered pan in a roasting pan and fill with 1-2” of hot water. Carefully transfer to the preheated oven and bake for 50-60 minutes, or until the edges are set and the center still wobbles slightly.
17. Turn the oven off and open the door and allow the cheesecake to cool for one hour. Then remove from the oven and let it cool down uncovered until it’s completely cooled, about one hour. Chill in the fridge for at least 6 hours or overnight before serving.
18. Run a butter knife along the edge of the pan before opening and removing the sides of the springform pan.
19. Place the chocolate chips in a medium bowl.
20. Heat the heavy cream until steaming (but not boiling)
21. Pour the hot cream over the chocolate chips and let sit for 1 minute, then stir until the chocolate has melted and the mixture is smooth.
22. Spread evenly over the chilled cheesecake.
23. Add the heavy cream, powdered sugar, and vanilla extract to a large bowl and whisk on high speed until stiff peaks form.
24. Pipe the whipped cream along the outside of the cheesecake
25. Drizzle the top of the cheesecake with additional caramel sauce
26. Sprinkle additional pecans on top of the cheesecake.