Decadent Turtle Cheesecake

Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan.

In a medium bowl, combine the chocolate cookie crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.

In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla extract until well combined.

Pour the cheesecake batter over the crust in the pan. Smooth the top with a spatula.

Bake for 55-60 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.

Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.

Once the cheesecake is chilled, spread the caramel sauce evenly over the top. Drizzle the chocolate ganache over the caramel and sprinkle with chopped pecans.

Slice and serve with whipped cream, if desired.

Prep Time: 30 minutes | Cooking Time: 60 minutes | Total Time: 6 hours 30 minutes (including chilling)

Kcal: 450 kcal | Servings: 12 servings