TURTLE DOVE CHEESECAKE
- 24 OREO Cookies, finely crushed (about 2 cups)
- 6 Tbsp. Butter or margarine, melted
- 1 Pkg. (14 oz.) Caramels
- 1/2 cup milk
- 1 cup chopped Pecans
- 3 Pkg. (8 oz. each)Cream Cheese, softened
- 3/4 cup sugar
- 1 Tbsp. Vanilla
- 3 eggs
- 2oz. Dove Chocolate
HEAT oven to 325°F.
MIX crumbs and butter; press onto bottom and 2 inches up side of 9-inch spring form pan.
MICROWAVE caramels and milk in small microwaveable bowl on HIGH 3 min. or until caramels are completely melted, stirring after each minute. Stir in nuts; pour half into crust. Refrigerate 10 min. Refrigerate remaining caramel mixture for later use.
BEAT cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust.
BAKE 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
MICROWAVE reserved caramel mixture 1 min.; stir. Pour over cheesecake. Melt chocolate as directed on package; drizzle over cheesecake.
~ Courtesy of Janice Leary at St Frances Inn bed and breakfast, St Augustine, Florida.
