Shelly's Recipe

UPSIDE-DOWN TURTLE CHEESECAKE

Category: Cheesecake

Crust:
1 1/2 cups vanilla-wafer crumbs
1/4 cup firmly packed brown sugar
5 tbsp butter, melted

Filling:
1 (12.25 oz) jar caramel ice-cream topping
1 cup semisweet chocolate chips
1/2 cup chopped pecans
3 (8-oz) pkg cream cheese, softened
1 1/4 cups firmly packed brown sugar
2 tbsp flour
4 large eggs
2/3 cup whipping cream
1 tsp vanilla extract

Garnish:
Warm fudge sauce

Preheat oven to 350. Combine first three in a mixing bowl; stir. Press firmly in bottom and 1 inch up sides of a 9-inch springform pan. Bake for 7 minutes. Remove from oven and cool on a wire rack. Reduce oven temperature to 325.

Pour caramel topping over crust. Sprinkle chocolate chips and chopped pecans over caramel. Beat cream cheese until creamy.

Combine brown sugar and flour in a bowl. Add to cream cheese, beating until blended.
Add eggs, one at a time, beating well after each addition. Add whipping cream and vanilla, beating just until blended. Pour into prepared pan.

Bake for 1 hour; turn oven off. Leave in oven with door closed for 1 hour. Remove from oven. Gently run a knife around edge of pan to release sides. Cool completely in pan on a wire rack. Cover and chill for 8 hours. Remove sides of pan and garnish with warm fudge sauce, if desired, before serving.