Maple Pecan Cheesecake with Candied Pecans Topping

Ingredients:

• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/3 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup maple syrup
• 1/2 cup chopped pecans
• 1/2 cup graham cracker crumbs
• 3 tablespoons unsalted butter, melted

Directions:

1. Preheat the oven to 325°F.
2. Combine the graham cracker crumbs and melted butter in a bowl and mix well. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8 minutes and set aside to cool.
3. For the filling, beat the softened cream cheese and sugar together in a large bowl until smooth. Add in the eggs one at a time, beating well after each addition. Mix in the vanilla extract and 1/4 cup of the maple syrup.
4. Pour the cheesecake mixture over the cooled crust. Bake for 35-40 minutes or until the edges are set but the center still has a slight jiggle.
5. While the cheesecake is baking, prepare the topping. Heat the remaining 1/4 cup of maple syrup in a small saucepan over medium heat until it begins to boil. Add in the chopped pecans and continue to cook for 1-2 minutes or until the mixture thickens slightly and coats the pecans.
6. Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, spread the candied pecans on top of the cheesecake. Chill in the refrigerator for at least 2 hours before serving.