Pecan Turtle Cheesecake

1 (9-ounce) package chocolate wafer cookies, processed into crumbs in food processor
1/4 cup (1/2 stick) butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup sugar
3 eggs
1 tablespoon vanilla> 1/2 cup whipping cream
1 (12.25-ounce) jar caramel-flavored topping
1 3/4 cups coarsely chopped pecans


Ganache Topping

In a medium bowl, combine cookie crumbs and melted butter. Press into bottom and part way up sides of 9 1/2-inch springform pan. Set aside.

In bowl of an electric mixer, combine softened cream cheese and sugar. Beat until smooth. Beat in eggs, one at a time, vanilla and whipping cream. Beat on medium speed 5 minutes.

Turn 1/2 of batter into crumb-lined pan. Drizzle evenly with 1/2 of caramel topping. Top with remaining batter, spreading evenly over all. Sprinkle with pecans. Drizzle remaining caramel topping evenly over pecans.

Bake in preheated 325-degree oven 1 hour and 15 minutes or until cheesecake is almost set in center. Remove from oven and cool to room temperature. Spread Ganache Topping evenly over top of cake. Refrigerate several hours or overnight before serving.

Makes 1 (9 1/2-inch) cheesecake.

GANACHE TOPPING: In a large microwave-safe bowl (OR in top of double boiler), combine 1 1/2 cups semisweet chocolate pieces, 1 1/2 tablespoons sugar, 1/2 cup whipping cream and 1 teaspoon vanilla. Microcook on high (100 percent) power about 1 1/2 to 2 minutes. Remove from microwave and stir until smooth and thick (if necessary, return to microwave a few more seconds until mixture is smooth). Beat in 2 tablespoons butter, cut into small pieces, and 1 egg yolk until well blended. Cool to room temperature and spread over top of cheesecake.