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Preheat oven to 325°F. In a medium bowl and the crust ingredients and mix well. Spoon into a 9" springform pan and press down with the back of a flat measuring cup until evenly leveled out. In the bowl of your stand mixer add the cream cheese and mix with the paddle attachment, on low, just until mixed.

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Place the filled pan of batter into the larger pan and place on the oven rack. Carefully pour in boiling water to come halfway up the sides of the pan. Bake until the center of the cheesecake registers 160F with an instant-read thermometer. Turn off oven, open oven door, and let cool for 30 minutes.

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Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice. Serve cheesecake with desired toppings (see Note).

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For the filling: Beat together the cream cheese, sugar and eggs for 2-3 minutes. Add in the vanilla extract and beat on medium low for another 2-3 minutes until the mixture is nice and smooth! Must be very smooth! Pour filling into the pan on top of the crust and bake at 350 for 20 minutes.

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Carefully remove the cheesecake from the Instant Pot. Unwrap the foil, the pan will still be hot so use mitts or kitchen tongs. Leave it on the counter to cool for about 1.5 hours. Cover the pan and place it into the refrigerator for at least 12 hours. ***OVEN METHOD: If you want to bake it: Preheat oven to 325°F.

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Preheat the oven to 350°F. To make the crust: Stir together all of the crust ingredients, mixing until thoroughly combined. Press the crumbs into the bottom and up the sides of the pie pan, making a thicker layer on the bottom than on the sides.

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Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan. Preheat oven to 350°F. In a large bowl mix the graham cracker crumbs, butter, granulated sugar, and salt together evenly. Press the mixture into the bottom and up the sides of 9-inch springform pan.

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Add the remaining cream cheese 8 ounces at a time, beating on low speed until smooth. Slowly beat in the remaining 1 1/3 cups sugar, and the vanilla. Add the eggs one at a time, beating well after each addition. Add the cream, beating just until blended. Spoon the batter over the cake in the pan.

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Cover; let rise in a warm place (85°F) until doubled in bulk, 45 minutes to 1 hour. Prepare the Praline-Cream Cheese Filling: Beat cream cheese, sugars, cinnamon, and vanilla with an electric mixer on medium speed until smooth. Beat in egg. Prepare the baked cakes: Gently punch Dough down; divide in half.

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In a small bowl, whisk together egg and 1 tablespoon water. Turn out King Cake Dough onto a lightly floured surface, and divide in half. Roll one half into a 24×6-inch rectangle. Using a small offset spatula, spread half of cream cheese mixture onto dough, leaving a ½-inch border on one long side. Brush border with egg wash.

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Preheat oven to 350 degrees and grease a 9-inch springform pan. Make the cinnamon sugar: In a small bowl, combine the brown sugar, cinnamon and melted butter. Mix until smooth. Make the cinnamon roll batter: In the bowl of a stand mixer, cream the butter and sugar. Add the egg, milk, and vanilla and mix to combine.

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Preheat the oven to 350°F. In a medium bowl, combine 2 cups of graham cracker crumbs, 1/2 cup of melted unsalted butter, and 1/4 cup of granulated sugar. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes or until golden brown.

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Place the pans into the oven to bake for 15 minutes. Reduce the oven heat to 250°F and allow the cheesecake to bake for 70 minutes. Once baked, turn the heat off and leave the cheesecake in the oven with the door closed for 30 minutes. Prop the door open and let the cheesecake continue cooling for another 30 minutes.

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Reduce the oven temperature to 250°F. In a large mixing bowl, beat cream cheese until smooth, about 1 to 2 minutes, scraping the bowl frequently. Add in sugar, cream, flour, eggs, vanilla, cinnamon, and salt. Scrape the bowl as needed to get a well combined, lump-free mixture. Don't over mix the batter on a high speed.

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Bake the cheesecake for 20 minutes, then add a crust shield; or shield the crust with strips of aluminum foil. Shield just the crust; laying a sheet of aluminum foil across the entire surface of the cake will result in filling sticking to foil. Bake for an additional 10 minutes (for a total of about 30 minutes).