Maple Pecan Balsamic Strawberry Cheesecake Truffle

Ingredients:

• 1 1/2 cups of ground pecans
• 1/4 cup of maple syrup
• 4 containers of Norman's Kosher Cholov Yisroel Cream Cheese, softened (32 ounces total)
• 1 cup of granulated sugar
• 4 large eggs, room temperature
• 1/4 cup of balsamic vinegar
• 1 pint of fresh strawberries, hulled and sliced
• 1 cup of heavy cream
• 1 cup of semi-sweet chocolate chips

Directions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan with butter or cooking spray.
2. In a medium mixing bowl, combine the ground pecans and maple syrup. Press the mixture onto the bottom of the prepared pan and bake for 10-12 minutes until lightly toasted. Remove from the oven and cool.
3. In a large mixing bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until smooth. Add the eggs, one at a time, beating well after each addition.
4. Pour half of the cream cheese mixture onto the cooled pecan crust. In a separate mixing bowl, toss the sliced strawberries with the balsamic vinegar. Spoon the strawberry mixture over the cream cheese layer.
5. Pour the remaining cream cheese mixture over the strawberries. Bake the cheesecake for 45-50 minutes until set. Let cool on a wire rack to room temperature.
6. Meanwhile, in a small saucepan, heat the heavy cream over medium heat until hot but not boiling. Remove from heat and add the chocolate chips, stirring until melted and smooth.
7. Pour the chocolate ganache over the cooled cheesecake, spreading it evenly with a spatula. Chill the cheesecake in the refrigerator for at least 2 hours or overnight before serving.