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["Crust:", "Preheat oven to 350 degrees.", "Mix all ingredients together so the crumbs absorb the butter.", "Press into a greased 9"" spring form pan that is wrapped with tin foil.", "Bake for 10-15 minutes then let it cool while you work on the filling.", "", "Filling:", "Beat cream cheese in a food processor until it's smooth and fluffy.", "Add brown sugar and melted butter (all butter to cool somewhat)", "When sugar in incorporated add eggs 1 at a time", "Add vanilla extract.", "Tap food processor bowl to allow air bubbles to escape (air bubbles will cause cakes to collapse when baked and cooled)", "Pour filling into crust. Place cheesecake into a roasting pan and fill up half way with hot water.", "Bake for 50-60 minutes; cake will still jiggle", "Take it out of the water bath, cool at room temperature then place in fridge to chill for 8 hours or over night.", "", "Toppings:", "Caramel Sauce", "Place ingredients in sauce pan and melt on medium-low to low stirring often. Melt until smooth and if it's too thick add more cream a table spoon at a time.", "", "Chocolate Sauce", "Microwave Chocolate and heavy cream for 30 seconds, allow to sit for another 30 seconds then stir until smooth. Add vanilla and set aside.", "", "Pecans", "Preheat oven to 375", "Mix melted butter and brown sugar then toss with the pecans to coat.", "Bake for 5-10 minutes", "Cool, then roughly chop.", "Putting it all together:", "Place chocolate sauce and caramel sauce in Ziploc bags and cut a very tiny piece of a corner off. Drizzle as desired on cheesecake.", "Top that with chopped pecans and enjoy then or allow topping to set."]
