Kristin's Divine Turtle Cheesecake

This seems to be a week of unhealthy foods...but we will go with it. Warning: this will kill any diet that you might be on, but it's worth every bite!!

INGREDIENTS:
2 C graham crackers (crushed)
3/4 C butter (melted)
3 (8 oz) pkgs cream cheese (softened)
1 (14 oz) can sweetened condensed milk
1/2 C sugar
3 eggs
1 1/2 tsp vanilla
1 1/2 C chocolate chips

CARAMEL SAUCE:
1/2 bag (7 oz) caramels
1/3 C whipping cream

CHOCOLATE SAUCE:
4 oz dark chocolate chips
1 tsp butter
3 T whipping cream

TOPPINGS:
Mini chocolate chips
Chopped pecans

DIRECTIONS:
1. Combine melted butter and graham cracker crumbs.  Press to bottom on 9-inch springform pan.  Bake in oven for 5-10 minutes to lightly set.
2. Combine cream cheese and milk, beating until smooth.  Add sugar, eggs, and vanillla.  Mix until smooth.  Add chocolate chips.  Pour over graham cracker crust.
3. Bake at 450* for 10 minutes to set.  Then reduce oven to 200* and bake for 45-75 minutes more, until set.  Remove and cool.
4. For caramel sauce, stir caramels and whipping cream over low heat until smooth.
5. For chocolate sauce, combine ingredients over low heat and stir until smooth.
6. To finish:  Pour some chocolate sauce over cheesecake and down sides, then do same with some caramel sauce.  Spread chocolate chips and pecans in center of cheesecake.  Pour rest of chocolate sauce over cheesecake.  Spread more chocolate chips and pecans in center of cheesecake, then finish with remaining caramel sauce.  If desired, finish with another layer of chocolate chips in center of cheesecake.

NOTES:
I like to put Heath candy bar bits in the cream cheese mixture and sprinkled on top of the finished product, along with the chocolate chips.  It adds one more bit of decadence to this dessert!

For a "healthier" version (HA) you can skip all the additions for pure, sweet, simple vanilla cheesecake.