NOTES
- We used regular vanilla extract instead of clear imitation vanilla. (The clear stuff is only for looks, so that your cream cheese filling stays as white as possible.)
- Be sure your cookie crumbs are ground very finely and evenly. It will help the crust stay together. Definitely use a blender or food processor, and not just a rolling pin.
- We skipped the hot fudge sauce and used chocolate pieces to decorate the top instead.
- Our cake got a big crack in the top but we just filled it with caramel sauce since we were flooding the top of the cake.
- I think a from-scratch caramel sauce would really bring this to another level for just a small bit of extra effort. If you've never made your own, there is something incredible about how much flavor can result from something as simple as browning sugar. You could make it while the cheesecake bakes. I recommend this one, with or without the bourbon!
RECIPE: Turtle Cheesecake
