A delightful twist on the classic turtle cheesecake, featuring a rich caramel layer and a crunchy pecan topping.
Preheat your oven to 325°F (165°C).
Ensure your oven is fully preheated before baking for even cooking.
Combine the crushed Oreo cookies and melted butter in a bowl, then press the mixture into the bottom of a springform pan to create the crust.
Use the bottom of a glass to press the crust evenly.
In a mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth.
Scrape down the sides of the bowl to ensure all ingredients are well combined.
Add the eggs one at a time to the cream cheese mixture, mixing just until blended.
Avoid overmixing to prevent cracks in the cheesecake.
Pour the filling over the prepared crust in the springform pan.
Tap the pan gently on the counter to release air bubbles.
Bake the cheesecake in the preheated oven for 35-40 minutes, or until the center is almost set.
The cheesecake is done when it jiggles slightly in the center.
Allow the cheesecake to cool at room temperature for 45-60 minutes.
Run a knife around the edge of the pan to loosen the cheesecake before it cools completely.
Microwave the caramels and milk in a microwave-safe bowl for 2-3 minutes, stirring until smooth.
Stir the caramel mixture frequently to prevent burning.
Pour the melted caramel over the cooled cheesecake, then sprinkle with chopped pecans and chocolate chips.
For a decorative touch, drizzle additional melted chocolate over the top.
Refrigerate the cheesecake for at least 2 hours before serving.
Chilling allows the flavors to meld and the texture to set perfectly.
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