Prepare the Crust

1. Preheat Oven: Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
2. Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and salt. Stir in the melted butter until the mixture is well combined and moist.
3. Press the Crust: Press the mixture firmly into the bottom of the prepared pan, creating an even layer.
4. Bake the Crust: Bake the crust for 8-10 minutes, or until golden and fragrant. Remove from the oven and set aside to cool slightly while you prepare the filling.

Make the Cheesecake Filling

1. Beat the Cream Cheese: In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy.
2. Add Sugar and Vanilla: Gradually add the sugar and vanilla extract, beating until well combined.
3. Add the Eggs: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
4. Add the Sour Cream and Flour: Mix in the sour cream and flour, then beat until smooth and creamy.
5. Pour the Filling: Pour the cheesecake filling over the cooled graham cracker crust, smoothing the top with a spatula.

Bake the Cheesecake

1. Prepare the Water Bath: To prevent cracking, place the springform pan in a larger roasting pan. Pour about 1 inch of hot water into the roasting pan to create a water bath.
2. Bake the Cheesecake: Bake the cheesecake in the preheated oven for 55-65 minutes, or until the edges are set, but the center is still slightly jiggly.
3. Cool the Cheesecake: Turn off the oven, crack the oven door, and let the cheesecake cool for 1 hour. Then, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.

Prepare the Toppings

1. Toast the Pecans: While the cheesecake is chilling, toast the pecans in a dry skillet over medium heat for 3-5 minutes, or until fragrant. Let them cool completely.
2. Heat the Sauces: In separate bowls, warm the caramel sauce and chocolate sauce (or hot fudge) in the microwave for 20-30 seconds, or until they are pourable.

Assemble the Turtle Cheesecake

1. Remove the Cheesecake from the Pan: Once the cheesecake has fully chilled, carefully remove it from the springform pan and place it on a serving platter.
2. Add the Caramel Sauce: Drizzle the warm caramel sauce over the top of the cheesecake, allowing it to pool in the center.
3. Add the Chocolate Sauce: Drizzle the chocolate sauce over the caramel for a decadent double drizzle.
4. Sprinkle with Pecans: Finally, sprinkle the toasted pecans generously over the top of the cheesecake for crunch and flavor.