JUNIOR’S FAMOUS NEW YORK STYLE CHEESECAKE W/ A SALTED CARAMEL TURTLE TOPPING

Grease a 9-inch spring form pan with butter and wrap the bottom of it in aluminum foil. Preheat the oven to 350°F.

In a medium bowl with a fork combine the graham cracker crumbs, sugar and melted butter.

Dump the graham crackers into the bottom of the pan and press them out evenly from edge to edge.

In the bowl of a stand mixer or in a mixing bowl with a handheld electric mixer on low speed beat one package of the cream cheese, the corn starch and ⅓ cup of sugar together about 3 minutes.

Beat in the remaining cream cheese one package at a time on low speed until creamy. Scrape down the bowl between each package.

On medium speed beat in the rest of the sugar followed by the vanilla.

On low speed beat in one egg at a time until smooth and creamy.

Beat in the cream.

Place the cake pan on a large baking sheet with sides.

Pour the cream cheese mixture into the pan.

Place the baking sheet in the oven and pull the oven rack out slightly. Make a water bath by pouring hot water carefully onto the baking sheet so it comes ⅓ to ½ way up the sides of the pan.

Bake about 1 hour and 15 minutes or until golden around the edges/top and set in the center.

Turn the heat off in the oven and crack the door open. Let the cheesecake cool 1 - 2 hours.

Remove from the oven and cool completely on a wire rack.

Chill overnight.

To serve: Remove the ring from the side and cut into wedges with a chef's knife. For clean slices dip the knife in hot water and wipe clean after each cut.

Drizzle salted caramel and hot fudge over the cut slices and garnish with chopped walnuts or pecans.