I made that turtle cheesecake recipe you posted a few weeks back.  OH
MAN!!!  That was absolutely delicious.  I modified it a little bit by
double the cheesecake recipe part since I like high cheesecakes, but all
the proportions and carmel and pecans were in there as called for.
Also, I used chocolate graham crackers for the crust in stead of wafers
- whatever those are.

It was determined by the guy I spend much of my time with to be the best
thing I have ever made for him (it was for his b-day) and he likes my
cooking in general anyway.  His esteemed opinion was that it was
completely fit for serving in fine restaurants and was the best
cheesecake he had ever eaten - including the cheesecake that is touted
hereabouts as the best to be had.

That recipe had not only good taste, but it presented well and just
looked really good when it was served.  I won so many cooking points for
that I can't begin to count them all.  Of course, I'm sure it didn't
make any difference that his two favorite deserts are turtle sundaes and
cheesecakes.  So combining them was bound to be a hit.

Thank you so much for posting that recipe.  I will cherish it always -
least ways as long as I keep him around - which will hopefully be for
always in some form or another.

Bridget