New York-Style Turtle Cheesecake

Combine the crushed graham cracker and melted butter in a bowl. Mix well and press into the bottom of a 9" springform pan. Bake 7 minutes. Remove from oven and set aside.

Reduce the oven temperature to 325°

In a large bowl beat cream cheese on medium speed for 30 seconds or until smooth. I prefer to use a hand mixer but a stand mixer works as well. Scrape the bowl and add sugar, sour cream and vanilla and mix until fully incorporated. Scrape the bowl again and mix once more.

Add the eggs one at a time, incorporating fully after each addition. Again, scrape and mix.

Let the bowl stand for a few minutes until you see air bubbles start to surface. Use a spatula to fold the batter until most of the bubbles have disappeared. Carefully pour the batter into the crust and smooth the top.

First, bake the cheesecake for 30 minutes at 325°. Then reduce the oven temperature to 250° and continue baking for another 45 minutes. Turn off the oven and allow the cheesecake to bake inside the warm oven for another 30 minutes. Then you may crack the oven door and allow it to come to room temperature. I like to leave it overnight, then cover and refrigerate in the morning.

Ensure the cheesecake is completely chilled (at least 6 hours) before removing it from the springform. Do not add toppings or cut the cheesecake until it is removed from the pan.

In a medium saucepan, add the sugar in an even layer in the bottom. Cook over medium heat until the sugar has completely melted. You will have to stir this constantly and it may become a chunky mess, but keep cooking and stirring. It will melt into a syrup.

When the sugar has completely melted, reduce heat and continue cooking until it has turned a rich brown and smells toasty (not burned.) Immediately remove from heat and add the butter, stirring to incorporate. It will foam but you need to continue stirring until it smooths out and is mixed well.

Add the heavy cream and stir until fully incorporated. You may want to add more heavy cream until you reach the desired consistency. More liquid will make a thinner sauce for pouring, or you may want to keep it thicker for presentation. Add to a microwave-safe container and set aside.

To make the chocolate sauce you will need a double boiler or electric melting pot. This could be done in the microwave in very short intervals as well.

Warm the chocolate chips and stir until completely melted. Add in the heavy whipping cream in small amounts until fully combined. Put in another microwave-safe container until ready to assemble the cheesecake.

If you haven't already, remove the ring from the springform pan. Layer the caramel and chocolate sauce in the desired amount. Sprinkle the pecans on top, and decorate with additional caramel and chocolate sauce. Serve immediately for best results.