Preheat your oven to 325°F. In a bowl, mix graham cracker crumbs with melted butter, sugar, and salt until the mixture looks like wet sand and clumps together. Press the mixture firmly into the bottom of a 9 inch springform pan, using the bottom of a measuring cup to pack it down tightly. Bake the crust for 10 minutes until lightly golden and fragrant. Remove from oven and let cool completely while you prepare the filling. This pre baking step makes the crust crispy and prevents sogginess in your turtle cheesecake.

Beat the softened cream cheese alone with an electric mixer on medium speed for 3 to 4 minutes until completely smooth with no lumps. Add the sugar and beat for another 2 minutes. Pour in the sour cream and heavy cream, mixing until just combined. Add the eggs one at a time, mixing on low speed just until each egg disappears into the batter. Don't overmix or you'll incorporate too much air which causes cracks. Stir in vanilla extract and salt. Pour the filling over your cooled crust and smooth the top with a spatula.

Wrap the outside of your springform pan with two layers of aluminum foil to prevent water from leaking in during the water bath. Place the wrapped pan inside a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Carefully transfer the whole setup to the preheated oven. Bake for 60 to 70 minutes until the edges are set but the center still jiggles slightly when you gently shake the pan. Turn off the oven, crack the door open about 4 inches, and leave the cheesecake inside for one full hour to cool gradually. This prevents cracks in your turtle cheesecake.

While the cheesecake bakes, make your caramel sauce. Place sugar in a heavy bottomed saucepan over medium heat. Do not stir, just watch as it melts and turns from white to amber colored, swirling the pan occasionally. When the sugar is deep golden brown and smells caramelized, immediately remove from heat. Carefully add the heavy cream, butter, vanilla, and salt. The mixture will bubble up violently so stand back and be careful. Whisk vigorously until the caramel is completely smooth. Let it cool to room temperature. Right before using, stir in the toasted chopped pecans.

Heat the heavy cream in a small saucepan over medium heat until it just begins to bubble around the edges. Pour the hot cream over the chocolate chips and butter in a heatproof bowl. Let it sit undisturbed for one minute to let the chocolate melt. Then whisk the mixture until it's completely smooth, glossy, and silky. Let the ganache cool until it's thick enough to drizzle but still pourable, about 15 to 20 minutes at room temperature.

After the cheesecake has cooled in the oven for one hour, remove it from the water bath and unwrap the foil. Transfer the springform pan to the refrigerator and chill for at least 4 hours, but overnight is ideal for the best texture. The turtle cheesecake needs to be completely cold before you add the toppings or they will melt and slide off.

Once the cheesecake is completely chilled and firm, run a thin knife around the edge of the springform pan to loosen it. Remove the outer ring of the pan carefully. Pour the caramel pecan mixture over the top of the cheesecake, using a spoon to spread it evenly from the center toward the edges. Drizzle the chocolate ganache over the caramel in zigzags, swirls, or whatever pattern you prefer. You can also use a spoon to create decorative drips down the sides.

Return the topped turtle cheesecake to the refrigerator for 30 minutes to let the caramel and chocolate firm up and set properly. This final chill ensures clean slices and prevents the toppings from sliding when you cut into it. Before serving, let the cheesecake sit at room temperature for 15 to 20 minutes for the best flavor and texture. Use a hot, clean knife to cut perfect slices, wiping the blade between each cut.