Turtle Layered Cheesecake

First off I am SO sorry I haven't updated I've been super busy with a one year old and working full time.
Second; when I get depressed I bake. Well; this week has been very depressing for me.
So.. I've known my next post had to be pretty epic right?

I hope this works.

( I realize it's on a cookie sheet but well.. it was to big for a cake pan and made in a spring form pan which is bigger then all my plates.)

You'll need:
springform pan
aluminum foil
 cooking spray

Crust:   (You can get a pre-made one but... everything is better homemade)

• 1 cup all-purpose flour
• 1/3 cup packed brown sugar
• 1/4 cup finely chopped pecans
• 6 tablespoons cold butter, cubed

Filling:

• 4 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1/3 cup packed brown sugar
• 1/4 cup plus 1 teaspoon all-purpose flour, divided
• 2 tablespoons heavy whipping cream
• 1-1/2 teaspoons vanilla extract
• 4 eggs, lightly beaten
• 1/2 cup milk chocolate chips, melted and cooled
• 1/4 cup caramel ice cream topping
• 1/3 cup chopped pecans

Ganache: (you can just use regular chocolate ice cream topping if you want)

• 1/2 cup milk chocolate chips
• 1/4 cup heavy whipping cream
• 2 tablespoons chopped pecan
• Additional caramel ice cream topping, optional 



1. Grease or  spray the spring form pan. Then line wrap it in aluminum foil. Double it. 
 
2.In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 12-15 minutes or until set. To let cool.
 
3.In a larger bowl,  beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs; beat on low speed just until blended. Remove 1 cup batter to a small bowl; stir in melted chocolate. Spread over crust when it's cool.
 
4. In another bowl (doesn't have to be big.)  bowl, mix caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. ( I added more caramel then it called for just to make it more... caramely?)
 
5.Bake at 325° for 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight
 
6. Take it out of the fridge and start the ganache topping. Place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally. The chocolate chips will melt really fast.
 
7. Lift the sides of the springform pan.. Spread ganache over cheesecake. Refrigerate until set. If desired, drizzle with additional caramel topping before.