Jane’s Turtle Cheesecake

2 cups Oreo Chocolate Cookie crumbs (about 20 cookies)
1 cups finely chopped pecans, divided
2 T. melted butter
1 bag (14 oz) Kraft caramels
½ cup milk
4 (8 oz) packages cream cheese
1 2/3 cups sugar, divided
¼ cup cornstarch
1 T. vanilla
2 eggs
¾ cup whipping cream
¾ cup chocolate chips
1/3 cup whipping cream

Mix crumbs, ½ cup of the pecans and butter; press onto bottom and 2 in. up side of 9-inch
springform pan.

Wrap the outside of pan with 2 layers of heavy duty foil, covering the bottom and extending up sides.
Place caramels and milk in small microwavable bowl.  Microwave on HIGH 3 minutes or until caramels are completely melted, stirring after each minute.  Pour ½ of the caramel mixture into crust.  Refrigerate 10 minutes.  Cover and reserve remaining caramel mixture in refrigerator for later use.
Place 8 oz of cream cheese, 1/3 cup sugar and ¼ cup cornstarch in large bowl, beat at low speed until creamy, scraping occasionally.
Beat in 3-8oz. packages cream cheese.
Increase speed to high and beat in 1 1/3 cup sugar, then 1 T vanilla
Blend in 2 eggs, one at a time,
Add ¾ cup heavy whipping cream and beat just to blend.

Pour over caramel mixture in crust.

Place pan in large shallow pan containing hot water about 1 inch up sides of pan.  Bake at 350 degrees 1 hour and 10-15 minutes.  The center should barely jiggle when you shake the pan.

Cool on wire rack 1 hour.  Cover with plastic wrap and refrigerate overnight.

Remove sides of springform pan.

Microwave ¾ cup chocolate chips and 1/3 cup whipping cream in a glass bowl at HIGH 1 minute; stir until chocolate melts.  Chill 30 minutes.  Pour over cheesecake.

Microwave reserved caramel mixture for 15 seconds just before serving cheesecake; drizzle over cheesecake.  Sprinkle with remaining ½ cup pecans.