Turtle Cheesecake

1. Stage

Preheat the oven to 325°F. Grease a 9-inch springform pan well. Set it on two doubled-up sheets of heavy-duty foil (about an 18-inch square). Securely wrap the foil around the pan. Editor's Tip: Because you bake the cheesecake in a water bath, you want to wrap the outside of the pan well. Plus, it will be your best friend in case of leaks!

2. Stage

In a small bowl, combine the flour, brown sugar and pecans. Cut in the butter until crumbly, then press the mixture onto the bottom of the prepared pan. Place the pan on a baking sheet. Bake until set, 12 to 15 minutes. Let it cool on a wire rack. Editor's Tip: You can also use your fingertips to rub the butter into the flour mix. You don't want to overwork the crust; it should just hold together. This ensures a tender crust.

3. Stage

In a large bowl, beat the cream cheese and sugars until smooth. Beat in the 1/4 cup flour, then the cream and vanilla. Add the eggs and beat on low speed just until blended. Transfer 1 cup of the batter to a small bowl, and stir in the melted chocolate. Spread this chocolate-enhanced batter over the cooled crust. Editor's Tip: Overbeating is one of the biggest cheesecake mistakes that could result in an excess of air worked into the cheese mix, which could make the whole thing collapse when baking.

4. Stage

In another bowl, mix the caramel topping with the remaining 1 teaspoon flour. Stir in the pecans. Drop spoonfuls of this mix over the chocolate batter. And then top with the remaining batter.

5. Stage

Place the springform pan in a large baking pan. To make a water bath, add an inch of hot water to the larger pan. Bake the cheesecake until the top appears dull in color, about one hour and 15 minutes to one hour and 30 minutes. Remove the springform pan from the water bath and carefully remove the foil. Editor's Tip: You'll know the cheesecake is done when the center is just set with a slight wobble.

6. Stage

Cool the cheesecake on a wire rack for 10 minutes. With a knife tip, loosen the sides from the pan, but do not remove the springform pan. Cool for another hour longer, and then refrigerate overnight. Editor's Tip: In general, it's always best to let a cheesecake set fully before cutting. However, for this recipe, you need it fully chilled to add even more layers!

7. Stage

Place the chocolate chips in a small heatproof bowl. In a small saucepan, bring cream just to a boil. Immediately and carefully pour over the chips. Whisk until the chocolate is melted and the mixture smooth. Allow to cool slightly, stirring occasionally. Editor's Tip: For the best texture, make this directly before finishing the cheesecake. If you make it in advance, you may refrigerate the ganache overnight and gently reheat it in the microwave, stirring frequently and heating in short bursts. Take care not to overheat the ganache, which can make it grainy.

8. Stage

Take the cheesecake out of the fridge. Remove the side of the springform pan. Spread the ganache over the cheesecake and sprinkle with pecans. Refrigerate again until set. Before serving, drizzle with additional caramel topping, if desired.