Turtle Cheesecake

Steps

1. 1Grease a 9-inch springform pan very well with baking spray. Add a parchment paper round liner to the bottom of the pan, and grease the sides of the springform pan very well to prevent sticking. Preheat the oven to 350°F.
2. 2Crust
3. 3In a food processor or blender, pulse the whole Oreos into a fine crumb, then add in 4 tablespoons of melted unsalted butter until a sand-like texture is achieved. Pour the crust into the greased and lined pan and spread into a loose even layer with your fingers. Then use the bottom of a flat measuring cup to press it into the bottom and up the sides.
4. 4Place in oven to bake for 8-10 minutes. When it comes out of the oven, sprinkle in 1/2 cup of pecans and 1/2 cup of mini chocolate chips on the bottom. The chocolate chips will begin to melt in the warm crust. Set aside to cool on the wire rack while you work on the filling.
5. 5Cheesecake batter
6. 6Drop the oven temperature to 325°F. Place a large roasting pan on the bottom rack of the oven, and make sure the second rack is positioned in the middle above it. Start a pot of boiling water (about 6 cups) on the stove. This will be for the water bath that goes into the roasting pan underneath the cheesecake.
7. 7Add 4 blocks of softened room-temperature cream cheese, 3/4 cup of brown sugar, and 3 tablespoons of all-purpose flour to a large mixing bowl. Cream together with an electric mixer or the bowl of a stand mixer with the paddle attachment. Mix on LOW speed until it comes together and forms a smooth texture. Scrape down the bowl and mix on low for another 20 seconds.
8. 8Next, mix in the eggs one at a time on LOW speed. Only add the next when the one prior is just incorporated. After the 2nd egg is mixed in, stop and scrape down the bowl. Mix for 20 seconds then continue with the last egg until smooth and creamy.
9. 9Add in 1.5 tablespoons of vanilla extract, 1/2 - 1 teaspoon of kosher salt, and 1 tablespoon of lemon juice with the final egg yolk. Mix until the mix is velvety smooth, then stop mixing! Mixing too much can incorporate too much air into the batter, which can cause it to crack later on.
10. 10Add in 1/2 cup of sour cream, and 1/2 cup of salted caramel sauce. Fold them into the batter using a rubber spatula until it's completely incorporated. Pour the batter into the cooled Oreo crust over the top of the chocolate chips and pecans, and spread it into an even layer using an offset spatula. Give the pan a couple of gentle taps against your counter to release any air bubbles.
11. 11Bake
12. 12Open the oven door and slide out the bottom rack with the roast pan on it. Carefully pour the boiling water into the pan in the preheated oven and push the rack back in. Place the cheesecake just above the roast pan on the middle rack. Quickly close the door (to stop the steam from escaping). We recommend using a baking sheet to get the springform pan in and out of the oven easily.
13. 13Bake for 60 - 80 minutes. When the cheesecake is done, the edges should be puffed up slightly and completely set. The center will be slightly sunken down. Give the springform pan a gentle nudge. It should jiggle just slightly in the center, sort of like jello. It's almost like a "vibration" type of movement. If it wiggles any more than that, it should continue baking for another 10 minutes or so.
14. 14Cool
15. 15Turn the oven off and prop open the oven door with a wooden spoon, and with the cheesecake still inside. Leave it there for 1 hour.
16. 16Then, take the cheesecake out of the oven and let it sit at room temperature on a cooling rack. At this point we like to run an offset spatula along the edge of the cheesecake carefully to help release any stuck bits from the edge of the pan. Let the cheesecake cool for at least another 30 minutes, preferably another hour.
17. 17After 1 hour, place the cheesecake uncovered in the fridge for at least 4 hours but preferably overnight.
18. 18Garnish and serve
19. 19Remove the cheesecake from the fridge when it's time to serve. Gently remove it from the springform pan and transfer it to a serving plate. It should be completely set up now.
20. 20In a small bowl, add the chopped chocolate, and melt very gently using your preferred method. You can use a double boiler method, or melt it in the microwave at 50% power in 30-second increments, stirring in between until the chocolate is melted.
21. 21Drizzle chocolate on top of the chilled cheesecake. Working quickly, top with pecans right on top of the chocolate drizzle.
22. 22If you're using homemade caramel or any caramel sauce that’s been refrigerated, make sure it’s pourable consistency by warming it very gently in the microwave. Drizzle the caramel on top. The caramel helps keep the pecans in place. Finally, lightly sprinkle flaky sea salt on top if you'd like. Serve, and enjoy!
23. 23Cheesecakes should be refrigerated and can be kept for up to 5 days in an airtight container. To freeze, make sure it's properly wrapped in plastic wrap or foil and placed in a freezer-safe bag or container. It can last up to 3 months frozen.