Turtle Cheesecake Bars

INSTRUCTIONS

1. Preheat oven to 350°F and line a 9×13-inch baking dish with parchment paper.

CRUST

1. In a medium bowl, combine the graham cracker crumbs with the melted butter, mixing well with a fork. (You want every crumb coated in the butter as this will be the glue that holds it together.)
2. Press the graham cracker crust onto the bottom of the lined baking dish. Pat it flat with your hand and then use a kitchen glass to press flatter. Set aside.

FILLING

1. Using a handheld mixer or a stand mixer fitted with the whisk attachment, mix cream cheese until creamy and smooth.
2. Beat in the sugar and scrape down the sides of the bowl. Add in the sour cream and vanilla. Blend until smooth and creamy. Again, scrape down the sides of the bowl if necessary.
3. With the mixer on low, add in eggs, one at a time, until fully incorporated.
4. Pour the cheesecake filling on top of the crust.
5. Bake until the top of the cheesecake turns golden, about 60-70 minutes. Or until the edges of the cheesecake are pulling away from the sides a bit, but the center is still a bit jiggly.
6. Let the cheesecake come to room temperature before chilling it in the refrigerator for 1-2 hours.
7. Top with caramel sauce, candied pecans, and hot fudge. Serve.