1 1/4 C. chocolate wafer cookie crumbs
1/4 C. sugar
1/4 C. melted butter
Mix crust ingredients and pat into a 9 or 10 inch spring-form pan. Bake 10 minutes at 350°F. As soon as it comes from the oven sprinkle 1 C. chocolate chips over bottom. Put back in oven for 3 minutes. Take a pastry brush and spread chocolate chips over bottom crust. Sprinkle 1/2 C. of toasted pecans over chocolate. Place the pan in the refrigerator while you make the filling.
24 oz. cream cheese
1 1/2 C. sugar
1/2 C. sour cream
12 oz. melted chocolate
1 t. vanilla
1/2 lb. turtle candy chopped
Mix cream cheese and sugar together, blending well. Add eggs one at a time. Add sour cream, vanilla, then add melted chocolate. Add the chopped candy. Pour filling on crust.
Heat oven and add 8 C. boiling water to a pan and place on bottom oven shelf. This will provide moisture.
Bake at 400°F. for 15 minutes, turn oven down to 225°F. and bake another 50 minutes, or until center is set. Turn oven off and let cheesecake set with oven door cracked 1 hour. Chill.
Serve with a Carmel or Chocolate Sauce. (or both)