Turtle pecan cheesecake

2 cups crushed chocolate cookies or vanilla
wafers
1/4 cup butter -- melted
20 ounces cream cheese -- softened
1 cup sugar
1 1/2 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla
3 eggs
2 tablespoons whipping cream
1 cup chopped toasted pecans

Preheat oven to 450 F. Combine cookie crumbs and butter; press onto bottom
of 9-inch springform pan. Beat cream cheese in large bowl until creamy. Add
sugar, flour, salt and vanilla; mix well. Add eggs, one at a time beating
well after each addition. Blend in cream.

Pour over crust. Bake 10 minutes. Reduce oven temperature to 200 F; continue
baking 35 to 40 minutes or until set. Loosen cake from rim of pan; cool
before removing rim of pan. Drizzle with Caramel Topping and Chocolate
Topping. Refrigerate. Sprinkle with pecans just before serving.


Caramel Topping: Combine 1/2 (14-ounce) bag caramels and 1/3 cup whipping
cream in small saucepan; stir over low heat until smooth.

Chocolate Topping: Combine 1 (4-ounce) package German sweet chocolate,
1 teaspoon butter and 2 tablespoons whipping cream in small saucepan; stir
over low heat until smooth.
Makes one 9-inch Cheesecake