1. Prepare Pan

   This recipe uses a water bath therefore prepare the mini springform pan by double wrapping the base with foil. This is done to make sure water does not seep through into the pan so be sure to get a good seal.

   Tip: A water bath will help to keep the cheesecake from cracking in the center while baking.

Crust Directions

1. Preheat oven to 350 degrees Fahrenheight.

   Melt butter in a small saucepan.

   Crush Oreo cookies and sugar to a fine consistency.

   Tip: I like placing the sugar and cookies in a sandwich baggie (be sure to remove air) and pound with a rolling pin and then roll the pin over the baggie to make a fine consistency.

   Place crushed cookie mixture into a small bowl and add melted butter stirring to combine.

   Transfer the mixture to the springform pan and using a spatula press down to make the crust.

   Place springform pan in oven and bake for 15 minutes. Remove pan from oven and allow to cool completely on a cooling rack. Turn the oven to 300 degrees Fahrenheight and start making the filling.

Filling Directions

1. Using an electric hand mixer blend together cream cheese, sugar, sour cream or crème fraîche , whipping cream, vanilla extract and cornstarch until smooth.

   Add the egg and continue mixing just until completely blended.

   Pour cheesecake filling into springform pan on top of the Oreo crust and gently tap pan on countertop to remove any air bubbles.

   Place springform pan inside a larger pan and fill the larger pan with boiling water half way up the springform pan. Be careful not to splash water onto the cheesecake.

   Place pans in preheated oven and bake for 35 minutes.

   Then turn oven off and slightly open oven door allowing heat to escape all while leaving pan in oven to cool for about one hour.

   Finish cooling cheesecake in refrigerator for at least 2 hours or overnight.

2. Prepare for Serving

   To avoid damaging the springform pan base I make a small cake board by using the pan and trace a circle on a small paper plate and covering the cutout with foil. This step is optional but I’m all for making sure not to damage the base of the pan because once it’s scratched it may start rusting.

   After the cake has completely cooled take a straight icing spatula and run the spatula just inside between the pan and the cake very gently and slowly to release cake from sides of pan.

   Unhook the clamp on the pan and slowly separate the side from the base.

   Note: You can leave the cake on the base of the pan but I prefer to remove it because cutting the cake while it’s still on the base may scratch and damage the springform pan.

   Remove the cheesecake from the base of the springform pan by gently sliding a spatula between the crust and the pan. It should release easily if you’re using a non-stick coated pan. Carefully place the cake on the cake board.

3. Decorate

   Now drizzle the top of the cheesecake with caramel sauce and a dark chocolate sauce. Top with a few pecans and place chopped pecans on the side of the cake. Now that you’ve made this turtle cheesecake maybe you’d like to see my recipe for making a traditional mini cheesecake. I do hope you enjoy this recipe as much as my family does!

   If you have time and or prefer making your own sauce toppings I have both a homemade caramel sauce and an old-fashioned hot fudge recipe that would be perfect for drizzling atop this mini turtle cheesecake recipe.