MMMMM----- Recipe via Meal-Master (tm) v8.03
  
       Title: ELI'S TURTLE CHEESECAKE
  Categories: Cheesecake
       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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