Lemon Bar Cheesecake with Strawberry and Candied Pecans

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Lemon Bar Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup melted butter
• 1/4 cup lemon curd

Strawberry Cheesecake Filling

• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese (16 oz total)
• 1 cup sugar
• 3 eggs
• 1 tsp vanilla extract
• 1/4 cup strawberry puree

Candied Pecan Topping

• 1/2 cup chopped pecans
• 2 tbsp butter
• 2 tbsp brown sugar

1. Preheat oven to 350°F.
2. In a bowl, mix together the graham cracker crumbs, sugar, melted butter, and lemon curd. Press the mixture into the bottom of a 9-inch springform pan.
3. Bake the crust for 10 minutes and let it cool.
4. In a separate bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time and then mix in the vanilla extract. Add the strawberry puree and mix until fully combined.
5. Pour the cheesecake mixture onto the crust and bake for 50-60 minutes or until the edges are set and the center is slightly jiggly.
6. While the cheesecake cools, prepare the candied pecan topping. In a frying pan, melt the butter and brown sugar and add the chopped pecans. Cook until the pecans are caramelized and then let the mixture cool.
7. Sprinkle the candied pecan topping over the chilled cheesecake before serving.