Mix graham crumbs, 3 T cocoa, 3 T sugar, and 1/3 cup melted butter. Pat into a 10 inch spring form pan bringing up the sides.
Bring the 3/4 cup butter, 3/4 cup brown sugar, 3 T corn syrup and Eagle Brand Milk to a boil. Boil for 2 to 3 minutes stirring constantly. Add 1 cup chopped pecans. Pour over crust, then let cool.
Beat softened butter, sugar, cream cheese and cocoa. Beat in Cool whip. Spread over cooled filling. Decorate with grated chocolate, or pecans if desired. Chill 4 to 6 hours before serving. Best if made the night before.
Originally Submitted
3/11/2017
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