Jake's Explosive Chocolate Turtle Cheesecake

JAKE’S EXPLOSIVE CHOCOLATE TURTLE CHEESCAKE

1 ¼ cups Oreo cookie crumbs
1 ¼ cups sugar, divided
4 tablespoons unsalted butter, melted
2 ½ pounds cream cheese, softened to room temperature
1 ½ teaspoons vanilla extract
2 tablespoons flour
1 cup chocolate chips, whole
1 cup chocolate chips, melted
1 cup sour cream
4 eggs
TOPPING:
3 tablespoons unsalted butter
1 cup chocolate chips
1 cup Mrs. Richardson’s Butterscotch Caramel Ice Cream Topping
1 cup pecans, toasted and chopped

Preheat the oven to 325 degrees. Lightly grease the bottom and side of 9-inch springform pan.

In medium size mixing bowl, combine the cookie crumbs, ¼ cup sugar and 4 tablespoons of melted butter and mix well. Pour the crumbs into the bottom of the pan and press them out evenly. Set aside.

In a large mixing bowl, combine cream cheese, the remaining 1 cup sugar and vanilla. Beat together until light and creamy. Add the flour and beat until smooth. Pour in the cup of melted chocolate chips and sour cream and mix well. Add the eggs, one at a time, mixing each at low speed. Fold in the cup of whole chocolate chips. Pour the filling into the pre-pared pan; bake for 50 minutes to 1 hour, until the center is almost set. Let the cake stand for 10 minutes. Then run a knife around the side and allow it to come to room temperature. Refrigerate it for 8 hours or overnight. Remove the rim of the pan.

For the topping: In a small saucepan, melt the butter and pour in the chocolate chips. Mix together over medium-low heat. Pour the warm mixture onto the chilled cake. Refrigerate for 10 to 15 minutes.

For final topping, drizzle caramel topping over cheesecake. Sprinkle with pecans. Serve. Keep refrigerated.