Baked Mississippi Mud Cheesecake Pie

Preheat your oven to 325°F. This is critical for ensuring that your cheesecake sets properly.

To create the crust, combine the crushed graham crackers, pecans, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Remember, the denser the crust, the better the cheesecake will hold.

In a large bowl, beat the cream cheese until it's smooth. This should ideally take around 4 minutes. Slogging through this step is crucial as it helps prevent lumps in your cheesecake.

Gradually blend in the granulated sugar and vanilla essence, before beating in the eggs one at a time. Top tip: make sure all your ingredients are at room temperature before start, this will help them mix together evenly.

Pour the cream cheese mixture over your crust in the springform pan. Smoothen the top with a spatula.

Bake for 50-55 minutes, or until the center is set and the top appears slightly browned. Don't be tempted to open the oven door while the cheesecake is baking, as this can cause cracks on the surface.

Let it cool completely in the pan on a wire rack. Then refrigerate for at least 4 hours, although overnight is best for best texture and flavor.

Just before serving, drizzle the caramel sauce over the top generously. You can also add a sprinkle of pecan for added crunch.