Turtle Cheesecake

I have officially burnt out my family on pumpkin recipes. I was on a quest for the perfect fall recipe for Bunko and I made a bunch of flops that will not make this blog. So...I went back to my tried and true cheesecake recipe. This is the first cheesecake I ever made back in college. I didn't realize what a good recipe it was until I tried other cheesecake recipes. If you are going for the WOW factor, here is your recipe. People are always so amazed that I actually made it and it's not store bought.

Turtle Cheesecake

1 3/4 cups chocolate graham cracker crumbs
1/3 cup butter or margarine, melted
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened Condensed Milk
1/2 cup granulated sugar
3 large eggs
3 tablespoons lime juice
1 tablespoon vanilla extract
3/4 cup milk chocolate chips (you can use semi-sweet morsels if you want it less sweet)
2 tablespoons Chocolate Flavor NESTLE® NESQUIK™ Syrup
2 tablespoons caramel syrup or ice cream topping
1/2 cup coarsely chopped pecans
1/4 cup semi-sweet chocolate mini morsels

Directions: Preheat oven to 300 degrees F. Grease 9-inch springform pan.

COMBINE crumbs and butter in medium bowl. Press onto bottom and 1 inch up side of prepared pan.

BEAT cream cheese and sweetened condensed milk in large mixer bowl until smooth. Add sugar, eggs, lime juice and vanilla extract; beat until combined.

Remove 1 cup of filling and set aside. Melt chocolate chips about 1 minute, (just until melted) and mix completely into the 1-cup reserved filling.
Pour 1/2 of the white filling into crust, then the chocolate filling, then the last 1/2 of the white. Take knife and gently swirl.

BAKE for 1 hour 10 to 15 minutes or until edge is set and center moves slightly. Cool in pan on wire rack for 10 minutes; run knife around edge of cheesecake. Cool completely. Drizzle Nesquik™ and caramel syrup over cheesecake. Sprinkle with pecans and mini morsels. Refrigerate for several hours or overnight. Remove side of pan.

Source: adapted from allrecipes