Ingredients

• 1 cup graham cracker crumbs
• 1 tbsp sugar
• 6 tbsp butter, melted
• 12 oz cream cheese, softened
• ⅓ cup sour cream
• ⅓ cup sugar
• 1 tsp lemon juice
• 1 tsp vanilla extract
• 2 large eggs
• Chocolate sauce
• Caramel sauce
• Chopped toasted pecans

Instructions

1. Prepare Crust: Combine graham cracker crumbs with sugar and melted butter until well mixed. Transfer to a 7-inch springform pan and press firmly to form crust.
2. Create Filling: In a large bowl, combine softened cream cheese, sour cream, sugar, lemon juice and vanilla extract. Beat until completely smooth. Incorporate eggs one at a time, mixing well after each addition.
3. Initial Bake: Place in preheated oven at 300°F / 148°C and bake for 15 minutes.
4. Complete Baking: Lower oven temperature to 240°F / 115°C and continue baking for 20 minutes. The center should still have a slight jiggle.
5. Finish & Serve: Allow cheesecake to cool completely at room temperature. Refrigerate for at least 4 hours or overnight. Before serving, drizzle with chocolate and caramel sauces, then sprinkle with toasted pecans.

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