Turtle Cheesecake

 Got this recipe from my good friend Betty, made a couple changes, and made it for my two-year anniversary dinner.

Ingredients:
1 store-bought graham cracker crust
2 pkgs (8 oz each) cream cheese, softened
1/2 cup sugar
2 teaspoons vanilla
2 large eggs
1/4 cup unsweetened baking cocoa
caramel topping
chopped pecans, optional

Directions:
1. Heat oven to 350°F. In large bowl, beat cream cheese, sugar, vanilla and eggs with electric mixer on low speed until smooth. Pour half of the mixture into pie plate.

2. Add cocoa powder to remaining cream cheese mixture in bowl; beat on low speed until smooth. Spoon over vanilla mixture in pie plate. Swirl mixtures slightly with tip of knife. (I actually forgot to swirl, but it doesn't really affect the taste, so it's okay.)

3. Bake 40 to 50 minutes or until center is set. (Do not insert knife into cheesecake because the hole may cause cheesecake to crack as it cools.) Cool at room temperature 1 hour. Refrigerate at least 2 hours until chilled. Serve with caramel topping (and pecans). Store covered in refrigerator.