Festive spring celebration dessert (Print Version)

# Ingredients:

→ For the Graham Cracker Crust

01 - 1 ½ cups honey Graham Crackers crumbs
02 - ⅓ cup unsalted butter, melted
03 - 3 tablespoons sugar

→ For the Cheesecake

04 - 4 8-ounce packages of cream cheese, softened
05 - 1 cup sugar
06 - 1 teaspoon vanilla extract
07 - 4 eggs

→ For the Buttercream Frosting

08 - ½ cup unsalted butter, softened
09 - 2 cups powdered sugar
10 - 1 teaspoon vanilla extract
11 - 2 tablespoons milk (only if the buttercream is too thick)

→ For Carrot Decoration

12 - 1 cup orange chocolate melts
13 - 1 cup green chocolate melts

# Instructions:

01 - Preheat your oven to 325°F. Crush the Graham crackers in a food processor or in a zip lock bag until finely ground. In a medium bowl, mix the crumbs with melted butter and 3 tablespoons of sugar until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
02 - In a large mixing bowl, beat the softened cream cheese, 1 cup of sugar, and 1 teaspoon of vanilla extract with a hand mixer until smooth and creamy. Add the eggs one at a time, mixing on low speed after each addition until just combined. Pour this mixture over the crust in the springform pan.
03 - Place the filled springform pan in your preheated oven and bake until the center is set, about 55 minutes. The edges should be slightly puffed and the center should still have a slight jiggle. Remove from the oven and let cool completely at room temperature.
04 - Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours or preferably overnight. This allows it to set properly and develop the best flavor and texture.
05 - Just before serving, prepare the buttercream frosting. In a large bowl, beat the softened butter with a hand mixer until fluffy. Add the powdered sugar one cup at a time, mixing well between additions. Add the vanilla extract and beat again. If the buttercream seems too thick, add 1-2 tablespoons of milk to achieve a smooth, spreadable consistency.
06 - Spread the buttercream evenly across the top of the chilled cheesecake, creating a smooth surface. Return the cheesecake to the refrigerator for about 30 minutes to let the buttercream set.
07 - Melt the orange chocolate melts in a microwave-safe bowl, heating for 30-second intervals and stirring in between until fully melted. Do the same with the green chocolate melts in a separate bowl. Transfer the melted orange chocolate to a small zip lock bag and snip a tiny corner off. Drizzle the orange chocolate across the cheesecake slices to create carrot shapes.
08 - Place a piece of parchment paper on a flat surface. Put the melted green chocolate in a small zip lock bag and cut a small tip off the corner. Pipe thick triangle shapes onto the parchment to create carrot stems. Let these harden for about 10 minutes.
09 - Once the chocolate decorations have hardened, use a butter knife to make a small slit in the top of each orange drizzle on the cheesecake. Insert the green chocolate stems into these slits. Slice the cheesecake and serve chilled.

# Notes:

01 - Make sure your cream cheese is fully softened to room temperature for a smooth, lump-free cheesecake filling.
02 - The cheesecake must cool completely before refrigerating, and then again before adding the buttercream, to prevent the frosting from melting.
03 - This cheesecake can be made a day ahead and decorated just before serving.

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