Turtle Cheesecake

2 cups chocolate wafer crumbs

¼ cup sugar

3 (8 oz) packages cream cheese, softened

1 ¼ cups sugar

4 eggs

1 ( 8 oz) carton sour cream

1 T vanilla

¼ cup butter

1 cup semisweet chocolate chips

1 (12 oz) jar caramel topping

1 cup chopped pecans

Combine first 3 ingredients; stir well. Firmly press mixture in bottom and 1 inch up sides of a lightly greased 9-inch springform pan. Bake at 325 for 10 minutes. Cool in pan on a wire rack.

Beat cream cheese at medium speed with an electric mixer until creamy; gradually add

1 ¼ cups sugar, beating well. Add eggs, one at a time, beating after each addition and scraping sides and bottom as needed. Stir in sour cream and vanilla. Pour batter into prepared crust.

Bake at 325 for 1 hour and 5 minutes. Center will not be completely set.) Turn oven off, and partially open oven door; leave cake in oven 1 hour. Cool completely on a wire rack; cover and chill at least 8 hours. Carefully remove sides of pan; transfer cheesecake to a serving plate.

Melt ¼ cup butter in a small heavy saucepan; add chocolate chips. Stir over low heat just until chocolate melts and mixture blends. Spread warm chocolate mixture over cheesecake; chill 15 minutes.

Combine caramel topping and pecans in a small saucepan. Bring to a boil, stirring constantly, over medium heat; boil 2 minutes. Remove from heat, and cool 5 minutes. Spread over chocolate; cool completely. Serve immediately or cover and chill. Let stand at room temperature at least 30 minutes before serving. Yield: 10 servings.