The best Creamy No-bake Turtle Cheesecake Recipe

Chocolate Crust
0 To begin, prepare the crust by combining all the crust ingredients in a food processor. Pulse until the mixture resembles wet sand and all ingredients are well incorporated.
2 Transfer the cookie crumbs to a 9-inch pie plate and firmly press them down using the bottom of a measuring cup or glass. Ensure the crust covers both the bottom and sides of the pan, packing it tightly to prevent crumbling when slicing the cheesecake later. Freeze while making the caramel layer.
Caramel layer
6 In a microwave-safe bowl, combine the caramel, cream, and salt, then melt them together -in 20-second increments- until well combined. Stir in the chopped pecans and mix until they're evenly coated. 
7 Pour this mixture over your chocolate crust, then use the back of a spoon to smooth it into an even layer. Refrigerate the crust while you prepare the rest of the cheesecake.
Cheesecake
8 Using a large mixing bowl (or a large bowl and a handheld electric mixer) with the paddle attachment, beat the cream cheese on medium speed for 1.5 minutes. Add the sour cream and mix until just combined.
9 Add the powdered sugar, vanilla extract, and salt, and mix until just combined, scraping the bottom and sides of the bowl.
10 On a separate bowl and with the whisk attachment, whip the heavy cream until stiff peaks form. Using a spatula, incorporate it into the cream cheese mixture very carefully to avoid deflating the air bubbles created in the whipped cream. Mix until just combined.
11 Pour the No-bake turtle cheesecake mix on top of the crust and caramel pecans. Smooth it out with the back of a spoon or an offset spatula. Refrigerate while making the ganache.
Chocolate Ganache
12 In a small saucepan, heat 2/3 cup of heavy whipping cream over medium heat until it starts to simmer.
13 Place 1 cup of semi-sweet chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate chips, cover, and let it sit for 2 minutes.
14 Gently stir the mixture until the chocolate is completely melted and smooth.
15 Next, pour the ganache over the cheesecake and use the back of a spoon or offset spatula to create an even layer.
16 Finally, customize your cheesecake with your favorite toppings! I chose whipped cream, chopped pecans, and caramel sauce. Feel free to add extra hot fudge sauce and chocolate chips for an extra chocolate kick.Refrigerate for at least 6 hours (preferably overnight) before serving.