Creamy Pecan Delight Cheesecake

Shortbread Crust Ingredients:

• 1 and 1/2 cups of shortbread cookies, crushed
• 3 tablespoons of unsalted butter, melted

Pecan Filling Ingredients:

• 16 oz of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup of granulated sugar
• 1 teaspoon of vanilla extract
• 3 eggs
• 1 cup of pecans, chopped

Vanilla Bean Frappuccino Topping Ingredients:

• 1 cup of sour cream
• 1/2 cup of granulated sugar
• 2 tablespoons of instant coffee granules
• 1 teaspoon of vanilla bean paste

Instructions:

1. Preheat the oven to 325°F.
2. Mix crushed shortbread cookies with melted butter and press it into a 9-inch springform pan.
3. Bake the crust for 10 minutes and then let it cool on a wire rack.
4. For the cheesecake filling, beat Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract with a mixer until smooth.
5. Add eggs one at a time and beat until well combined.
6. Stir in the chopped pecans and pour the mixture over the shortbread crust.
7. Bake the cheesecake for 45-50 minutes or until the center is almost set.
8. Mix the sour cream, sugar, instant coffee granules, and vanilla bean paste in a bowl.
9. Spread the mixture over the cheesecake and bake it for another 10 minutes.
10. Turn off the oven and let it cool in the oven with the door open for 30 minutes.
11. Refrigerate for at least 4 hours before serving.