Preheat the oven to 350°F. For a cheesecake that releases cleanly every time, line both the bottom and sides of your 8 or 9-inch springform pan (or cheesecake pan, what I use) with parchment paper. The parchment keeps the crust from sticking and prevents the edges of the cheesecake from clinging to the pan as it bakes and cools. When it’s time to unmold, you’ll get smooth sides and an easy lift, no fighting with the pan or losing chunks of crust.

If using whole graham crackers, pulse them in a blender or food processor until they are very fine. You can also find graham cracker crumbs in the baking aisle. Measure out 2 cups of crumbs. In a small bowl, combine the crumbs with the finely chopped pecans, brown sugar, cinnamon and melted butter, mix well.

Add the crumbs to the pan, distribute them evenly, using a cup or the bottom of something flat to press the crumbs into the pan. If desired, you can have the crumbs go up the sides of the pan a bit.

Bake the crust in the oven for 8-10 minutes, or until golden. Remove the pan and allow it to cool to room temperature. Reduce the oven temperature to 325°F. Instead of a water bath, place a roasting pan or 9×13 inch pan filled with a few inches of water on the bottom rack of the oven.

Prepare the chocolate swirl so it has time to cool. Place the chocolate chips and heavy cream in a microwave safe bowl. Microwave for 20-30 seconds, or until the heavy cream begins to bubble. Allow the mixture to stand for 1 minute. Use a spatula to stir the mixture until smooth. Set aside.

In a large mixing bowl, beat the 3 packages of softened cream cheese until smooth, about 2-3 minutes.

Add in the granulated sugar and vanilla extract, beat again.

Add in the eggs, ONE at a time, beating after each one. Beat the mixture for 1 additional minute.

Pour half of the cheesecake mixture on top of the cooled crust.

Drizzle the chocolate swirl and caramel swirl over the cheesecake, then use a spatula to swirl the batter together a few times. Add the remaining cheesecake batter.

Place the cheesecake on the rack above the pan of water and bake for 55-65 minutes. The cheesecake is done when the center wobbles a little when you jiggle the pan. The edges of the cheesecake should look firmer than the center.

Once the cheesecake looks done, turn the oven off and open the oven door a little. Allow the cheesecake to cool to room temperature inside the oven before removing – this could be 60-90 minutes.

Once cool, remove the cheesecake from the oven. Allow it to continue to rest at room temperature, then cover the pan in plastic wrap and place in the fridge for at least 6 hours or overnight.

Before serving, make the chocolate ganache. Place the chocolate chips and heavy cream in a microwave safe bowl. Microwave for 20-30 seconds, or until the heavy cream begins to bubble. Allow the mixture to stand for 1 minute. Use a spatula to stir the mixture until smooth. Allow it to cool for a few minutes.

Unmold the cheesecake. Drizzle caramel sauce then chocolate ganache over the cheesecake. Top with pecans.

For neat slices, place the cheesecake in the fridge for 15 minutes to set the toppings.