Chocolate Turtle Cheesecake

Ingredient

• 1-1/4 cups toasted finely chopped pecans
• 2 Tbsp. butter, melted
• 3/4 cup plus 5 Tbsp. sugar, divided
• 32 KRAFT Caramels, chopped
• 3 Tbsp. milk
• 3 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened
• 3 eggs
• 1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted, cooled slightly
• 1/2 cup pecan halves

Preparatiion

1. PREHEAT oven to 350°F. Cover bottom of 9-inch springform pan with parchment paper. Combine chopped pecans, the butter and 2 Tbsp. of the sugar; press firmly onto bottom of prepared pan.
2. MICROWAVE caramels and milk in microwaveable bowl on MEDIUM 4 to 5 min. or until caramels are completely melted, stirring occasionally. Spread over crust to within 1 inch of edge. Beat cream cheese and 3/4 cup of the sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in melted chocolate; pour over cooled caramel layer.
3. BAKE 45 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely. Refrigerate 3 hours or overnight.
4. MEANWHILE, cook pecan halves with remaining 3 Tbsp. sugar in small nonstick skillet on medium heat until sugar is completely melted and pecans are evenly coated, stirring constantly. Spread into single layer on parchment paper; cool completely. Sprinkle over cheesecake just before serving.