Butter Pecan Toffee Cheesecake

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Oreo Crust

• 24 Oreo cookies, crushed
• 5 tablespoons unsalted butter, melted

Butter Pecan Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 3 eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped pecans
• 2 tablespoons unsalted butter, melted

Toffee Crunch Topping

• 1/2 cup chopped pecans
• 1/2 cup toffee bits
• 2 tablespoons unsalted butter, melted

Instructions

1. Preheat oven to 325°F.
2. In a small bowl, mix together crushed Oreo cookies and melted butter.
3. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes.
4. In a large mixing bowl, beat softened cream cheese and sugar until creamy.
5. Add eggs one at a time, beating well after each addition.
6. Mix in vanilla extract.
7. In a separate bowl, mix together chopped pecans and melted butter. Fold into cream cheese mixture.
8. Pour filling over Oreo crust. Bake for 40-45 minutes.
9. Remove from oven and let cool completely.
10. In a small bowl, mix together chopped pecans, toffee bits and melted butter. Sprinkle over cheesecake.
11. Refrigerate for at least 2 hours before serving.