Pumpkin Turtle Cheesecake

1. Preheat oven to 325
2. Mix cookie crumbs and butter until crumbs are evenly coated. Coat the bottom and sides of an 8-inch springform pan with nonstick cooking spray. Pour the crumbs into the pan and press the crumbs down into the base and approximately 1/3 of the way the sides. Refrigerate while you make the filling.
3. Beat the cream cheese (with a hand of electric mixer) on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, until combined. Add sugar until creamy. Add sour cream and vanilla and pumpkin until incorporated. Do not over mix the batter.
4. Remove crust from refridgerator and pour in filling. Place pan in a large piece of tin foil and wrap tin foil approximately 1/2 way up the pan in order to keep water out. Place in a roasting pan and pour hot water approximately 1/2 way up the outside of the springform pan into the roasting dish to create a water bath. Carefully transfer to the over.
5. Bake cheesecake 40 – 45 minutes or until firm but still “jiggly” in the center. Let cool at room temperature.
6. While cheesecake cooks create the topping. In a microwave safe bowl combine pecans, caramels and cinnamon. Microwave in 1 minute intervals until caramels are warm enough to stir into a smoothe mixture. Pour onto a butter baking sheet and spread into a 1 inch layer. Let cool at room temperature. you have now made your turtle mixture. Once firm break into chunks. (Use a rolling pin or kitchen mallet between two sheets of wax paper.)

Melt white chocolate and set aside.

1. Once the cheesecake has come to room temperature evenly top with turtle mixture. Drizzle white chocolate on top. Refridgerate to desired temperature. Serve and enjoy!