Tantalizing Turtle Cheesecake

This Tantalizing Turtle Cheesecake awakens the senses! It's a multilayered blend of the iconic turtle flavor combined with a smooth creamy cheesecake. Its packed with flavor!!!!!
INGREDIENTS:
Crust:
o 12- 14 Graham crackers
o ½ cup unsalted butter (melted)
o 1 tablespoon granulated sugar
o 1 tablespoon cocoa powder
o Pinch salt

Cheesecake:
o 4 – 8 oz cream cheese (at room temperature)
o 1 cup granulated sugar
o 4 eggs
o ½ cup sour cream
o 2 tablespoons all-purpose flour
o 1 tablespoon vanilla extract
o Pinch salt


Turtle filling:
o 2 tablespoons heavy cream
o ¾ cup chocolate chips
o ½ cup caramel
o 1 tablespoon flour
o ½ - ¾ cup chopped pecans

Turtle Topping:
o ½ cup heavy cream
o ½ cup chocolate chips
o ½ cup caramel
o ½-1 cup chopped pecans

INSTRUCTIONS:

1. Place graham crackers into a food processor, pulse until cookies form a loose crumb, then add chocolate chips, cocoa powder, sugar, a pinch of salt, pecans, and pulse. Add melted butter, to the food processor, Pulse until it all comes together. Add mixture to a 9inch springform pan. Using the bottom of a drinking glass, press the crumbs into the pan. Bake in a 350-degree oven, for 8 minutes.
2. To make Turtle filling, combine caramel with flour and whisk until smooth. Next mix on pecans and smooth caramel mixture on top of the prebaked crust. For the chocolate sauce, start by warming heavy cream in a microwave. Heat in 30-second increments until cream comes to a simmer (usually 30-50 seconds). Once the cream is warm add in chocolate chips and Whisk until completely melted. Pour and smooth the chocolate mixture on top of the caramel layer.
3. In a large mixing bowl beat cream cheese, until smooth. Scrape down the sides of the bowl and granulated sugar. With the mixer on low add eggs, two at a time. Add flour, sour cream, a pinch of salt, and vanilla extract to the mixing bowl and blend until combined.
4. Pour batter on top of the turtle layer. Lightly wiggle to allow the batter to smooth out. Bake in a 350 degrees oven for 60-70 minutes. Bake until the cake is firm to the touch and the middle no longer jiggles. When cake is done, allow cooling on a rack for 1 hour. After an hour remove the outer pan rim.
5. Smooth caramel over the top of cooled cheesecake. Sprinkle with pecans and allow the cake to set in the refrigerator for 4 hours – overnight. Remove cheesecake from the refrigerator and prepare the chocolate glaze. Start by warming heavy cream in a microwave. Heat in 30-second increments until cream comes to a simmer (usually 60 seconds). Once the cream is warm add chocolate chips and Whisk until completely melted. Using a spoon zig-zag desired amount of chocolate sauce across the top of the cheesecake. Allow the chocolate sauce to set in the refrigerator for 30 minutes – 1 hour. Finally cut, serve, and enjoy.