Turtle Cheesecake

1 ¾ cup chocolate graham cracker crumbs

1/3 cup butter of margarine melted

3 packages 8 oz each cream cheese softened

1 can sweetened condensed milk

½ cup regular sugar

3 large eggs

3 Tbsp lime juice

1 Tbsp vanilla extract

1 ½ cups (9oz) Semi-sweet chocolate chips (I use milk J)

Optional Toppers

2 Tbs of chocolate flavored syrup or melted fudge

2 Tbsp caramel

½ cup chopped pecans

¼ cup mini chocolate chips

Preheat oven to 300 degrees

Grease 9 inch spring form pan

Crust:

Combine crumbs and butter in a medium bowl.  Press onto bottom and up one inch of the pan.

Filling:

Beat cream cheese and sweetened condensed milk in a large bowl until smooth.  Add sugar, eggs, lime juice, and vanilla.  Beat until combined.  Microwave 1 ½ cup of chocolate chips in a medium microwave safe bowl on high for 1 minute and stir.  Morsels may retain some of their shape.  If necessary microwave 10-15 second intervals stirring until chips are melted.  Stir in 2 cups of cheesecake batter into melted chips, mix well.  Alternately spoon batters onto the crust, Beginning and ending with yellow batter.  Bake for 1 hour and 10-15 minutes, or until edge is set and center moves slightly.  Cool in p an on a wire rack for 10 minutes.  Run knife around the edge of the cheesecake and cool completely (refrigerate).  Drizzle chocolate and caramel over the cheesecake.  Sprinkle with pecans and mini morsels.  Refrigerate for several hours or overnight.  Remove side of pan.  Makes 12-16 servings.