Graham Cracker and Pecan Crust

1. Preheat and Prep: Preheat your oven to 325°F (160°C). Spray a 9-inch springform pan generously with baking non-stick spray. To ensure easy removal, place a 9-inch parchment paper circle on the bottom of the pan and spray it again with non-stick spray. This double layer of protection will prevent the crust from sticking.
2. Crush the Graham Crackers: If you don’t have pre-crushed graham crackers, place whole graham crackers in a food processor and pulse until you have fine crumbs. You can also place them in a zip-top bag and crush them with a rolling pin.
3. Combine Crust Ingredients: In a medium-sized bowl, combine the crushed graham crackers, chopped pecans, Wholesome Organic Fair Trade Light or Dark Brown Sugar, and melted butter. Mix well with a fork or your hands until all the dry ingredients are evenly moistened with the butter. The mixture should resemble damp sand.
4. Press into the Pan: Pour the graham cracker mixture into the prepared springform pan. Use your hands to press the crumbs evenly across the bottom of the pan and about halfway up the sides. For a neat and compact crust, use the flat bottom of a measuring cup or a glass to firmly press and compact the crust. This step ensures a sturdy base for your cheesecake.
5. Bake the Crust: Bake the crust in the preheated oven for 11 minutes. This pre-baking step helps set the crust and gives it a nice toasty flavor. Remove the crust from the oven and let it cool slightly while you prepare the cheesecake filling.

Brown Sugar Cheesecake

1. Cream Cheese Mixture: In a large mixing bowl (or the bowl of your stand mixer), combine the room temperature cream cheese and Wholesome Organic Fair Trade Light Brown Sugar. Beat with an electric mixer on high speed for 2 minutes, until the mixture is incredibly smooth, light, and fluffy. Scraping down the sides of the bowl occasionally ensures everything is evenly incorporated. This step is crucial for a lump-free cheesecake.
2. Incorporate Wet Ingredients: Add the room temperature sour cream, heavy cream, and pure vanilla extract to the cream cheese mixture. Mix on medium speed until just combined and smooth. Avoid overmixing at this stage.
3. Add Eggs Gradually: Add the room temperature large eggs one at a time, mixing on low speed after each addition until just combined. It’s important to mix on low speed and only until the eggs are incorporated. Overmixing at this stage can introduce too much air into the batter, which can lead to cracks during baking.
4. Divide and Flavor: In a separate medium bowl, divide out approximately ⅓ of the cheesecake batter. To the smaller portion, add the unsweetened cocoa powder. Use a rubber spatula to gently fold the cocoa powder into the batter until it is just combined and there are no streaks of cocoa powder remaining. Be careful not to overmix.
5. Swirl the Batter: Pour half of the plain brown sugar cheesecake batter into the slightly cooled graham cracker crust, spreading it evenly. Dollop half of the chocolate cheesecake batter on top of the brown sugar batter. Use a butter knife or a skewer to gently swirl the two batters together, creating a marbled effect. Be careful not to over-swirl, as you want to maintain distinct swirls of chocolate and brown sugar.
6. Repeat Swirling: Pour the remaining plain brown sugar cheesecake batter over the swirled chocolate batter. Dollop the remaining chocolate cheesecake batter on top. Use a clean butter knife or skewer to swirl the batters again, creating a beautiful marbled pattern.
7. Prepare the Water Bath: A water bath is essential for baking a creamy, crack-free cheesecake. There are two common methods:

   • Method 1 (Cake Pan Method): Place the springform pan inside a 10-inch cake pan. Place the cake pan inside a large roasting pan. Carefully pour hot steaming water into the roasting pan until it reaches halfway up the sides of the cake pan. This method minimizes the risk of water seeping into the crust.
   • Method 2 (Foil Wrap Method): Wrap the bottom and sides of the springform pan tightly with two layers of heavy-duty aluminum foil, ensuring there are no gaps where water can seep in. Place the wrapped springform pan directly into a large roasting pan. Carefully pour hot steaming water into the roasting pan until it reaches halfway up the sides of the springform pan. This method is effective but requires careful wrapping to prevent leaks.

8. Bake the Cheesecake: Carefully transfer the roasting pan with the cheesecake and water bath to the preheated oven. Bake for 70-80 minutes, or until the edges of the cheesecake are set and the center has a slight jiggle when you gently shake the pan. The internal temperature of the cheesecake should reach around 150-155°F (65-68°C).
9. Cool Gradually: Once the cheesecake is done baking, turn off the oven and crack the oven door slightly. Let the cheesecake sit in the oven with the door ajar for 30 minutes as it slowly cools down. This gradual cooling helps prevent cracking.
10. Cool Completely: Remove the roasting pan from the oven and carefully lift the springform pan out of the water bath. Place the springform pan on a wire cooling rack and let the cheesecake cool completely to room temperature. This will take several hours.
11. Chill Overnight: Once the cheesecake is completely cooled, cover the springform pan tightly with foil or plastic wrap and chill in the refrigerator for at least 6 hours, or preferably overnight. Chilling allows the cheesecake to fully set and develop its rich flavor and creamy texture.

Salted Caramel

1. Melt the Sugar: In a medium saucepan, preferably with a light-colored bottom so you can easily see the color change, place the Wholesome Organic Fair Trade Cane Sugar over medium heat. Using a whisk, stir the sugar constantly until it begins to melt and forms clumps. Continue whisking until all the sugar crystals have melted and the sugar is smooth and liquid.
2. Caramelize: Stop stirring and let the sugar cook undisturbed until it turns a beautiful amber color. This should take less than 30 seconds once the sugar is fully melted. Watch it carefully, as caramel can burn quickly. The color change is your indicator of caramelization.
3. Remove from Heat: Immediately remove the saucepan from the heat as soon as the caramel reaches an amber color.
4. Add Butter: Add half of the cubed unsalted butter to the hot caramel. Whisk vigorously until the butter is melted and combined. The mixture will bubble up when you add the butter, which is normal. Then, add the remaining butter and whisk again until smooth.
5. Add Warm Cream: Heat the heavy cream in the microwave for about 30 seconds until it is warm. Slowly pour the warm heavy cream into the caramel while whisking continuously. Adding warm cream helps prevent the caramel from seizing up and becoming grainy. Whisk until the caramel is smooth and emulsified.
6. Stir in Vanilla and Salt: Stir in the pure vanilla extract and salt. Whisk to combine.
7. Cool the Caramel: Pour the salted caramel into a heatproof glass container and let it cool completely to room temperature. As it cools, the caramel will thicken to a pourable consistency. If the caramel becomes too thick after cooling, you can gently reheat it in the microwave for a few seconds until it becomes pourable again.

Assembly and Serving

1. Unmold the Cheesecake: Once the cheesecake is thoroughly chilled and the caramel is cooled, carefully remove the springform pan sides. Gently peel off the parchment paper circle from the bottom of the cheesecake.
2. Drizzle with Caramel: Pour the cooled salted caramel over the top of the cheesecake. Use as much or as little caramel as you like, allowing it to drip down the sides for a decadent look. If the caramel is too thick to pour easily, microwave it in 15-second intervals until it reaches a pourable consistency.
3. Garnish: Sprinkle the chopped pecans evenly over the caramel-topped cheesecake. For an extra touch of turtle flavor, you can also sprinkle mini chocolate chips or chopped chocolate turtles on top.
4. Serve and Enjoy: Slice the Turtle Cheesecake into 16 slices and serve chilled. Store any leftover cheesecake in an airtight container in the refrigerator for up to 4 days.