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Eli's Turtle Cheesecake

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ELI'S TURTLE CHEESECAKE
 Categories: Cheesecake, Cheesecakes
      Yield: 14 Servings
 
MMMMM----------------CHOCOLATE WALNUT CRUMB CRUST---------------------
      1 tb Butter
      1 pk Nabisco Famous chocolate
           -wafers (9 oz), fine crushed
      3 tb Chopped walnuts
    1/3 c  Unsalted butter, melted

MMMMM--------------------------FILLING-------------------------------
  1 1/2 lb Cream cheese; room temp
    1/2 c  Dark brown sugar; packed
    1/3 c  Granulated sugar
      1 tb Flour
    1/4 ts Salt
      2 ts Vanilla
      3    Eggs
      1    Egg yolk
    1/4 c  Heavy cream
      5    Turtle candies; (Nestle or
           -Fannie May Pixies), chopped

MMMMM-------------------MILK CHOCOLATE GANACHE------------------------
    1/2 c  Heavy cream
      1 tb Sugar
      1 tb Butter
      8 oz Milk chocolate chips

MMMMM--------------------------GARNISH-------------------------------
           Pecan halves or pieces
 
  Prepare the crust:
  
  1. Coat the bottom and sides of a 9-inch springform pan with 1
  tablespoon butter.
  
  2. Combine cookie crumbs, nuts and melted butter in a medium bowl.
  Toss until butter is absorbed. Press crumb mixture on the bottom and
  sides of pan. Refrigerate until firm, about 10 minutes.
  
  Prepare the filling:
  
  3. In a large mixing bowl, beat cream cheese, brown sugar, granulated
  sugar, flour and salt with an electric mixer at medium speed until
  free of lumps. Mix in vanilla. Beat in eggs and yolk, one at a time,
  and continue beating until batter is smooth. Stir in cream and
  candies. Pour filling into crust.
  
  4. Bake on the middle shelf in a preheated 325-degree oven until
  cheesecake is fairly firm to touch (center will jiggle slightly when
  pan is tapped), about 40 minutes. Cool on a wire rack, then
  refrigerate at least 6 hours.
  
  5. Remove cheesecake from pan and decorate as desired. Diana Moles of
  Eli's research and development staff suggests drizzling the cake with
  milk chocolate ganache, or drizzling with Smucker's Magic Shell
  chocolate topping or a prepared caramel sauce (at room temperature)
  and then sprinkling pecan halves or pieces on top. Refrigerate until
  time to serve.
  
  Milk Chocolate Ganache:
  
  Combine cream, sugar and butter in a saucepan. Bring to a simmer over
  medium heat (do not let boil). Add chocolate chips. Whisk until
  melted and thoroughly blended. Let cool. Drizzle ganache over cake
  with a pastry bag or a spoon.
  
  Served at the Chicago 1996 Democratic National Convention.
  
  Source: Chicago Sun Times, August 21, 1996
 
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