Ted's Chocolate Turtle Cheesecake

Chocolate crust

2 Cup Oreo Cookie Crumbs
6 teaspoon melted butter
2 teaspoons sugar

In medium-sized bowl, stir together ingredients for crust. Line bottom of springform pan with baking parchment. Attach sides of pan. Press crust mixture into bottom of pan and set aside.

Filling

1 LB caramel candies
3/4 cup evaporated milk
1 1/3 cup coarsely chopped pecans
16 oz (2 packages) cream cheese (I use no-fat cream cheese)
3/4 cup sugar
2 Extra Large eggs
1/8 cup milk
1/3 cup cocoa
3 tablespoons cooking oil

In small sauce pan place caramel candies and evaporated milk. Cook over medium heat, stirring occasionally, until caramels melt and mixture is smooth. Pour caramel mixture over crust. Sprinkle pecans on top of caramel mixture.

Place create cheese and sugar into electric mixer bowl and beat until smooth. Add eggs and milk. Then add cocoa and cooking oil. Pour over pecans and smooth out.

Bake at 350 F for 40 minutes or till the center no longer looks wet or shiny. Remove the cake from the over and run a knife around the inside edge of the pan. Cool for 1-2 hours and then chill, uncovered, overnight.

Chill till serving time. Makes 12 to 18 slices.