Turtle cheesecake

Preheat the oven to 325.

Toast the pecans at 350 until fragrant, about 10 minutes, then pulse them with 20 chocolate sandwich cookies until finely chopped.

Mix the melted butter into the crumbs to a wet sandy mixture.

Wrap the nine inch springform in a cut-down disposable roasting pan to keep it dry in the water bath, spray it with baking spray, and tamp the crust into the bottom only, not up the sides.

Chill the crust about half an hour while melting half a cup of chocolate chips in the microwave in half power bursts.

Beat the room temperature cream cheese to start it, then add the crumbled brown sugar and mix on medium until smooth and creamy, scraping the bowl down.

Add vanilla and cream, dust in the flour as it mixes, and mix about a minute until incorporated.

Add the four room temperature eggs one at a time, letting each incorporate, and scrape the bowl and paddle down.

Stir one cup of the batter into the melted chocolate chips until no streaks remain.

Stir two tablespoons of flour into half a cup of caramel to stabilize it, then fold in half a cup of chopped toasted pecans.

Spread the caramel pecan layer over the chilled crust, then the chocolate cheesecake layer, then the plain cheesecake layer.

Shimmy the pan and tap it on a kitchen towel to bring the bubbles up, which means less cracking.

Set the wrapped pan in a roasting pan and pour an inch or two of boiling water around it.

Bake at 325 for 75 to 90 minutes, until the centre has a little jiggle and the edge pulls away from the pan.

Chill four hours or up to two days, release the rim and slide the cake off the base with an offset spatula.

Drizzle over chocolate melted with heavy cream, then caramel, and finish with a sprinkling of chopped pecans.