Cheesecake – 2 cups graham crumbs – 1/4 cup salted butter melted – 4 – 8 ounce packages cream cheese – 1 cup granulated sugar – 3 tablespoon All-purpose flour – 1/4 teaspoon Salt – 5 large eggs – 1/4 cup heavy cream – 1/2 cup chopped pecans saved for topping Caramel – 1 cup brown sugar – 1/2 cup heavy cream – 4 tablespoons Unsalted butter – 2 teaspoons Vanilla extract – 1 teaspoon Salt Ganache – 1 1/2 cups chocolate chips semisweet or milk – 1/2 cup heavy cream
Lightly grease springform pan bottom. Preheat oven to 350°F.Mix melted butter and graham crumbs in a small bowl.2 cups grahams, 1/4 cup salted butter.
Press into springform pan bottom and bake 10 minutes. Save on cooling rack.Lower oven to 300°F.Smoothly combine sugar and cream cheese in a large bowl.Four 8-ounce cream cheese, 1 cup sugarMix flour and salt again.
Between eggs, whisk 1/4 tsp all-purpose flour, 3 tsp salt. Scratch bowl sides often.Add heavy cream to 5 big eggs.1/4 cup heavy creamWrap the springform pan bottom with 2-3 layers of tin foil after cooling.
Place a paper towel between the pan and foil to absorb water bath drips. Pour cheesecake batter into springform pan. Place it carefully in a roasting pan's bottom. Put one inch of boiling water in the roasting pan.
Carefully bake 60–70 minutes. Avoid opening oven door when cooking. Open the door to assess doneness after an hour. Centre will jiggle, but sides should be fixed.
Turn off the oven but keep the cheesecake in for an hour to avoid cracking.Chill cheesecake before wrapping and refrigerating. I lightly wrap the cake with Saran Wrap and paper towel. Refrigerator condensation is absorbed.