Step 1: Prepare the Graham Cracker Crust

Preheat your oven to 325°F (163°C). Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Stir until well combined and the texture resembles wet sand.

Press the mixture firmly into the bottom of a greased 9-inch springform pan. Use the bottom of a measuring cup to press the crust evenly and tightly. Bake the crust for 10 minutes. Remove from the oven and let it cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese on medium speed until completely smooth and creamy, about 2–3 minutes. Add sugar and beat until fully incorporated.

Mix in the vanilla extract and flour. Add eggs one at a time, beating on low speed after each addition just until combined. Finally, mix in the sour cream until the batter is smooth and lump-free.

Step 3: Assemble and Bake

Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula.

Prepare a water bath by wrapping the outside of the springform pan in aluminum foil and placing it in a large roasting pan. Fill the roasting pan with 1 inch of hot water.

Bake for 55–65 minutes or until the edges are set but the center still slightly jiggles. Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking.

Step 4: Chill the Cheesecake

Remove the cheesecake from the oven and water bath. Let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight for best results.

Step 5: Add the Turtle Toppings

Once the cheesecake is chilled and firm, remove it from the springform pan. Drizzle warm caramel sauce over the top, followed by melted chocolate (or chocolate sauce). Sprinkle with toasted pecans.

For an extra indulgent finish, garnish with whipped cream swirls around the edge.