3 cups sugar
2 cups cold water
Juice of 1 lemon
2 cups heavy cream
To make the caramel sauce:
In a medium, acid-resistant saucepan, combine the sugar, water and lemon juice.
Bring to a simmer over high heat and cook until the caramel forms, about 310°F.
on a candy thermometer.
Remove the skillet from the heat. Slowly whisk in the heavy cream. Return to the
heat and cook until thickened and dense, about 10 minutes. Remove from the heat
and allow to cool.
Caution: Do not taste anytime during the cooking as the caramel is very hot and
will burn you.
1 1/4 C. chocolate wafer cookie crumbs
1/4 C. sugar
1/4 C. melted butter
Mix crust ingredients and pat into a 9 or 10 inch spring-form pan. Bake 10
minutes at 350°F. As soon as it comes from the oven sprinkle 1 C. chocolate
chips over bottom. Put back in oven for 3 minutes. Take a pastry brush and
spread chocolate chips over bottom crust. Sprinkle 1/2 C. of toasted pecans over
chocolate. Place the pan in the refrigerator while you make the filling.
24 oz. cream cheese
1 1/2 C. sugar
1/2 C. sour cream
12 oz. melted chocolate
1 t. vanilla
1/2 lb. turtle candy chopped
Mix cream cheese and sugar together, blending well. Add eggs one at a time. Add
sour cream, vanilla, then add melted chocolate. Add the chopped candy. Pour
filling on crust.
Heat oven and add 8 C. boiling water to a pan and place on bottom oven shelf.
This will provide moisture.
Bake at 400°F. for 15 minutes, turn oven down to 225°F. and bake another 50
minutes, or until center is set. Turn oven off and let cheesecake set with oven
door cracked 1 hour. Chill.
Serve with a Carmel or Chocolate Sauce. (or both)