1jarcaramel sundae sauce,always check labels, some brands are not gluten-free
1jarhot fudge sauce
¾cup pecan piecestoasted
Instructions
Make the Crust
Preheat the oven to 325°F.
Cut a 9-inch circle of parchment paper to fit the bottom of a 9-inch springform pan.
Spray the bottom of the pan with non-stick spray. Lay the parchment in the pan. Then spray non-stick spray on top of the parchment and on the sides of the pan.
Use a food processor, rolling pin, or mallet to crush up the bunny cookies into crumbs. Put the crumbs in a small bowl with the sugar. Stir to combine.
Melt the butter and pour it over the crumbs. Stir to combine the melted butter with the cookie crumbs.
Pour the cookie crumb mixture into the prepared pan. Press the crumbs down into an even, compact layer.
Put the crust in the oven and bake for 10 minutes. Then remove it from the oven and set aside to cool.
Make the Cheesecake Filling
With an electric mixer, cream the softened cream cheese and sugar together in a large bowl until well combined. Scrape the sides and bottom of the bowl with a rubber spatula.
In a separate small bowl, whisk together the eggs, whipping cream, sour cream, and vanilla.
Pour half of the egg mixture into the cream cheese mixture and mix until well combined. Scrape the sides and bottom of the bowl.
Pour in the other half of the egg mixture and mix until well combined. Scrape the bowl again. Set aside and prep the water bath.
Prep the Water Bath and Bake the Cake
Boil about 4 cups of water.
Put the springform pan with the pre-baked crust into a large oven bag. Pull the bag up to cover the sides of the pan.
Pour the cheesecake mixture over the crust.
Carefully put the cheesecake into another larger pan, like a large roasting pan.
Carefully set the large roasting pan with the cheesecake into the oven. Push the cheesecake off to the side to make room to pour in the boiling water.
Pour the boiling water into the roasting pan, taking care not to get water into the bag or into the cheesecake. Fill until water is about halfway up the sides of the cheesecake pan. Carefully move the cheesecake back to the center of the roasting pan.
Close the oven and reduce the temperature to 250°F.Bake for 1 ½ hrs. Resist the urge to open the oven door while it is baking.
When the time is up, the cake will still look jiggly in the center and will look underdone. But turn the oven off and open the door for a minute to let some heat escape. Close the oven door and let the cake sit in the oven for 1 hour to finish cooking. (It still may seem a tad jiggly in the center after this, but the edges should look set.)
Remove the cake from the oven. Refrigerate the cake for at least 6 hours or overnight to cool and set the cake. (The cake should be firm at this point.)
Remove the Cake from the Pan
Gather two plates: a flat plate and a serving plate large enough to hold the cheesecake.
Run a knife or spatula around the side of the cake if it looks like it’s going to stick to the pan, then release the side of the springform pan.
Place a piece of parchment paper, large enough to cover the top of the cheesecake, on top of the cheesecake.
Take the flat plate and lay it on top of the cheesecake.
Invert the cheesecake and set it down.
Remove the bottom of the springform pan and then parchment paper from the crust.
Place the serving plate on top of the crust and flip the cake back over. Remove the parchment from the top of the cake.
Topping the Cake
Warm the fudge for a few seconds in the microwave so it will drizzle more easily.
Put the caramel and fudge sauce into plastic bags. Snip the corner off the bags to make a piping bag. Pipe the caramel sauce over the top of the cake. Then pipe the fudge sauce over the top of the cake. (You could also just use a spoon to drizzle the sauces over the cake.)
Sprinkle the top and sides of the cake with toasted pecan pieces.
Keep refrigerated until serving.
Notes
To toast pecans: Bake at 350 for about 10 minutes. If you only have an 8-inch springform pan, that is fine. Extend the baking time by 10-15 minutes.