Turtle Pumpkin Cheesecake Cupcakes

If peace on earth had a flavor, it would taste exactly like this cheesecake.  Matt said it tasted like more.  Either way, it's one of my favorite cheesecake recipes.  You can make it either as a regular cheesecake or individual cupcakes.  This recipe is for the cupcake version.  Since it's pumpkin flavored it's perfect for Thanksgiving and fall but in all honesty I would eat it any time of the year.

Makes 4 dozen cupcakes or 1-9" cheesecake

Crust

• 3 packages Chips Ahoy Chewy Gooey Megafudge cookies (Any soft chocolate cookie)

Filling

•  4 - 8oz packages cream cheese - softened
• 2/3 cup granulated sugar
• 1 cup packed brown sugar
• 5 eggs
• 1/4 cup all-purpose flour
• 1 Tbsp cinnamon
• 1 tsp ground cloves
• 1 tsp ginger
• 1 - 15oz can pumpkin puree

Topping

• 6oz dark chocolate chips
• 6oz caramel
• 1 Tbsp milk
• 1/2 - 1 cup chopped walnuts (can substitute or combine pecans)

 Directions

1. Combine spices, pumpkin and flour in a small bowl.  Set aside.
2. With an electric mixer beat cream cheese until well combined.  Gradually add in granulated and brown sugar.  Continue mixing until smooth, scraping edges as needed.
3. On low speed, one at a time add the eggs.  After thoroughly mixed add pumpkin mixture.
4. Heat oven to 350
5. While oven is heating put cupcake holders in cupcake pan.  Place 1 chocolate cookie in each cup.  Using fingertips press cookie into bottom of each cupcake (Recommend using 4 different cupcake pans so they can set after baking).
   
6. Pour batter into each cupcake until almost to the top (about 1/3 cup)
7. Bake for 20 minutes.  Remove from oven and place on cooling rack for 2-3 hours.  Gently remove each cupcake from pan.  Refrigerate overnight or at least 4 hours.
8. Sprinkle chopped nuts onto cheesecakes.  Melt caramel with 1 Tbsp milk in microwave for 30 seconds.  Stir and continue melting in 10-15 second intervals until smooth then drizzle over cheesecake.  Melt chocolate in similer manner (without the milk) and drizzle over cheesecake.
9. Serve immediately or refrigerate until ready to serve.  Also good with Whipcream on top.

Substitutions

• Use a 9" spring pan for a single cheesecake
• Use cinnamon graham crackers for crust
• Use crushed gingersnap cookies for crust
• Use crushed chocolate graham crackers for crust
• When using dry crusts you will need 1 stick melted butter and 1/2 cup sugar for every 1 box of cookies.  Melt butter, combined with crushed cookies and sugar until well covered.  Press into bottom of pan.
• Use 1 Tbsp Pumpkin Pie Spice instead of individual spices