Butter Pecan Cheesecake

Ingredients:

• 2 cups Graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/2 cup pecans, chopped
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/4 cup heavy cream
• 1/2 cup pecans, toasted and chopped for topping
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F.
2. In a bowl, mix the Graham cracker crumbs, melted butter, and 1/2 cup of chopped pecans until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan.
3. Bake the crust for 10 minutes, then remove from the oven and let it cool completely.
4. In a mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and heavy cream.
5. Pour the cheesecake filling on top of the cooled crust and smooth out the top. Bake for 45 minutes or until a toothpick or knife inserted into the center comes out clean. Allow the cheesecake to cool completely before adding the topping.
6. For the whipped cream topping, in a medium mixing bowl, whisk together the whipped cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the top of the cooled cheesecake and sprinkle with the remaining 1/2 cup of toasted and chopped pecans.
7. Chill the cheesecake in the refrigerator for at least 2 hours before serving. Enjoy!