Eli's Turtle cheesecake

Jan. 1, 1997

MAKES 14 TO 16 SERVINGS

Chocolate-walnut crumb crust:

1 tablespoon butter

1 (9-ounce) package Nabisco Famous chocolate wafer cookies,

finely crushed

3 tablespoons chopped walnuts

1/3 cup unsalted butter, melted Filling:

1 and 1/2 pounds cream cheese, at room temperature

1/2 cup dark brown sugar, packed

1/3 cup granulated sugar

1 tablespoon flour

1/4 teaspoon salt

2 teaspoons vanilla

3 eggs

1 egg yolk

1/4 cup whipping cream

5 Nestle Turtles or Fannie May Pixies, chopped

Milk chocolate ganache:

1/2 cup whipping cream

1 tablespoon sugar

1 tablespoon butter

8 ounces milk chocolate chips

1. Prepare the crust: 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 with a fork until butter is absorbed. Press crumb mixture on the bottom and sides of pan. Refrigerate until firm, about 10 minutes.

3. Make the filling: 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 the touch (the center will jiggle slightly when the pan is tapped), about 40 minutes.

5. Let cool on a wire rack, then refrigerate at least 6 hours.

6. Make the 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.

7. Remove cheesecake from pan. Drizzle ganache over cake with a pastry bag or a spoon.

Note: If you don't have time to make ganache, Diana Moles of Eli's research and development staff suggests drizzling the cake with Smucker's Magic Shell chocolate topping or a store-bought caramel

sauce. Sprinkle pecan halves or pieces on top. Refrigerate until time to serve.

Nutrition Information (per serving, based on 16 servings) Calories: 370 From fat: 230 Percentages of daily value based on 2,000-calorie diet.

Total Fat 26g 40% Saturated fat 14g 70% Cholesterol 115mg 38% Sodium 300mg 12% Carbohydrate 27g 9% Dietary fiber 1g 4% Sugars 12g Protein 6g Vitamin A 25% Vitamin C 0% Calcium 6% Iron 8%