Caramel Turtle Cheesecake

in the oven. Or you can place the roasting pan in the oven first then pour the hot water in. Whichever is easier for you.
Bake cheesecake for 5570 minutes or until the center is almost set. If you notice the cheesecake browning too quickly on top tent it with aluminum foil halfway through baking. I usually bake it for 30 minutes tent it with foil and bake for another 35 minutes. When its done the center of the cheesecake will slightly wobble if you gently tap the pan.
Cool chill the cheesecake Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven as it cools down for 1 hour. Remove from the oven then cool cheesecake completely at room temperature. Once completely cooled refrigerate the cheesecake for at least 4 hours or overnight.
Use a knife to loosen the chilled cheesecake from the rim of the springform pan then remove the rim.
For the topping Melt the chopped chocolate either in a double boiler or the microwave. Microwave in 20second increments stirring after each until completely melted. Drizzle chocolate on top of the chilled cheesecake. The chocolate will set almost immediately because the cheesecake is cold. Top with pecans. Again if using homemade caramel or any caramel sauce thats been refrigerated make sure its pourable consistency by warming it in the microwave. Drizzle the caramel on top. The caramel helps keep the pecans in place. Finally lightly sprinkle flaky sea salt on top if desired.
Using a clean sharp knife cut into slices for serving. For neat slices wipe the knife clean and dip into warm water between each slice.
Cover and store leftover cheesecake in the refrigerator for up to 5 days.