Chocolate Turtle Cheesecake
[Vegan]

For the Crust:

1. Prepare the crust by crushing the sandwich cookies (with cream fillings) in a food processor and then add the melted vegan butter
2. Press it into the greased and parchment lined 7" cake pan and freeze while you prepare the cheesecake batter
3. Place all cheesecake ingredients except for the milk & the chocolate and vegan butter into the food processor and process smooth
4. Melt the chocolate with the vegan butter over a low heat stirring constantly (or in the microwave) and then add it to the other ingredients in the food processor.
5. Process smooth while pouring the milk alternative through the feed tube while processing to a smooth batter
6. Pour batter into prepared pan with the cookie crust and bake in a water bath in a preheated 350°F oven for 1 hour, then turn the oven off and leave the cheesecake inside for another hour.
7. Remove from the oven and refrigerate overnight or at least 4 hours to set before unmolding

For the Caramel Sauce:

1. Combine the sugar, salt and coconut milk together in a sauce pot and whisk smooth until it starts to boil
2. Once it boils reduce heat to medium and stop stirring and let it reduce to almost half the original volume (which would be about 1/2 cup) this should take about 5 minutes, not much longer
3. Add the vanilla extract and swirl the pan to combine
4. Pour into a heat proof container to cool completely
5. Once cool pour over the cheesecake and top with roasted pecans