So Happy Together

Elly over at Elly Says Opa! has started a new blogging event called "Eat to the Beat!". All that she requires is that you make some kind of food, whether it be sweet or savory, and somehow tie it to a song. I knew that I wanted to submit an entry to the event but had no clue what song to pick or what to make. I finally decided to turn my train of thought around and make something and then frantically search for a song to tie to it. I know I know, how sad it that! I made this cheesecake for my bosses birthday because he loves cheesecake and is always talking about a turtle one and how amazing it is. We have not tried it yet but I will be sure to come back and tell you just how wonderful it really is. **Update, Ok WOW, this stuff is amazing! I used a chocolate graham cracker crust instead of an oreo one and I also just drizzled the toppings on instead of doing it the way the recipe called for. This is a light tasting cheesecake, it is not really heavy and dense like so many other baked cheesecakes I have had before. So creamy and so good!

"Me and you and you and me
No matter how they toss the dice
It had to be
The only one for me is you
and you for me
So happy together"

I can not take the credit for choosing the song to go with this cheesecake. I have to throw all the props to Chelle over at Sugar and Spice for helping me. The song that she suggested to me was “So Happy Together" by the Turtles. What a perfect song! After all this is a turtle cheesecake and the combination of cream cheese, caramel, chocolate and pecans make her and me and so many other people, happy. :)

Jake's Explosive Turtle Cheesecake
(Source: FoodNetwork.com)

Ingredients
1 1/4 cups chocolate cookie crumbs (recommended: Oreo)

1 cup sugar, plus 4 tablespoons

4 tablespoons unsalted butter, melted, plus 3 tablespoons

2 1/2 pounds cream cheese, softened to room temperature

1 1/2 teaspoons vanilla extract

2 tablespoons all purpose flour

1 cup semisweet chocolate chips, plus 1 cup melted

1 cup sour cream

4 eggs

1 cup semisweet chocolate chips, for topping

1 cup caramel, for topping

1 cup pecans, for topping

Directions
Preheat oven to 325 degrees F.

Lightly grease the bottom and side of a 9-inch springform pan. In a medium sized mixing bowl, combine the cookie crumbs, 4 tablespoons of sugar, and the melted butter and mix together well. Pour the crumbs into the bottom of the pan and press them out evenly. Once completed, set aside.

In a large mixing bowl, combine cream cheese, the rest of the sugar, and vanilla. Beat together until light and creamy. Add the flour and blend until smooth. With the first cup of chocolate chips, fold into filling. Pour in a melted cup of the chocolate chips and sour cream and mix well. Add the eggs, 1 at a time, mixing each at low speed. Pour the filling into prepared pan, bake for 50 minutes to 1 hour, until the center is almost set. Let cake cool for 10 minutes, then run a knife around the sides and remove rim of the pan. Refrigerate for 8 hours or overnight.

In a small saucepan, melt 3 tablespoons of butter and pour in chocolate chips. Mix together on medium-low heat. Once chocolate and butter is combined, pour warm mixture onto chilled cake. Refrigerate for 10 to 15 minutes. In another small saucepan, pour in caramel and chopped pecans, bring to a boil. Let mixture boil for another 2 minutes, stirring constantly. Let mixture cool for 3 to 5 minutes, and pour onto cake. Serve immediately or refrigerate until ready to serve.