Turtle Cheesecake

I have to admit, it took about 3 times to get this right. And I hope I can remember how to do it right next time! The original recipe is below.

But, I found that the chocolate layer dries it out way too much, so I left it all plain cheesecake last time.

I also lowered the baking time to about 65 minutes, even though I wasn't sure if it was cooked. It still sets during cooling. A bit like brownies do.

Lastly, cool it slowly so the center doesn't fall. I drape a clean dish towel over mine, and set it on the stove burner with the exhaust so it stays a bit warm.

Ok - REALLY lastly...make this for a party, because you don't want it sitting around your own house. You have been warned.

Ingredients

CRUST

1 3/4 cups chocolate graham cracker crumbs

1/3 cup butter or margarine, melted                               

FILLING

3 pkgs. (8 oz. each)cream cheese, softened

1 can (14 oz.)NESTLÉ® CARNATION® Sweetened Condensed Milk

1/2 cup granulated sugar

3 largeeggs

3 tablespoons lime juice

1 tablespoon vanilla extract

1 1/2 cups (9 oz.)NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

2 tablespoons NESTLÉ NESQUIK Chocolate Flavor Syrup

2 tablespoons caramel syrup or ice cream topping

1/2 cup coarsely chopped pecans

1/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels

Directions

PREHEAT oven to 300° F. Grease 9-inch springform pan.

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

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

MICROWAVE 1 1/2 cups morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir 2 cups of cheesecake batter into melted morsels; mix well. Alternately spoon batters into crust, beginning and ending with yellow batter.

BAKE for 70 to 75 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 nuts and mini morsels. Refrigerate for several hours or overnight. Remove side of pan.