Mix cookie crumbs and butter in meduim bowl. Press firmly agaisnt bottom and sides of pie plate 9x 1 1/4 inch.
Beat cream cheese, sugar, vanilla and eggs in large bowl with mixer on low speed until smooth. Pour half of the mixture into the pie plate.
Add hot fudge topping to remaining cream cheese mixture in bowl, beat on low speed until smooth. Spoon over vanilla mixture in pie plate. Swirl mixtures slightly with the tip of a knife.
Bake 40 to 50 minutes or until center is set. Do not insert knife into cheesecake, hole may cause cake to crack. Cool at room temperature 1 hour. Refrigerate at least 2 hours until chilled. Serve with caramel topping and pecans.
Originally Submitted
10/28/2010
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