Maple Pecan New York Cheesecake Truffle

Ingredients:

1 1/2 cups Maple Pecan biscuit crumbs
1/3 cup butter, melted
3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (8 oz each), at room temperature
1 cup granulated sugar
4 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1 cup heavy cream
8 oz white chocolate, finely chopped

Preheat the oven to 350°F. Grease a 9-inch springform pan with butter.
In a medium mix bowl, add biscuit crumbs and melted butter. Mix until well combined and press onto the bottom of the prepared pan. Bake for 10 minutes. Remove from oven and cool completely.
In a large bowl, beat cream cheese and granulated sugar until creamy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract, sour cream, and heavy cream. Stir in white chocolate until combined.
Pour the cheesecake filling over the cooled crust. Tap the pan gently to remove any air bubbles. Bake for 60-70 minutes, or until the edges are set and the center jiggles slightly. Turn off the oven and let the cheesecake cool inside for 30 minutes.
Remove the cheesecake from the oven and run a knife gently around the edges of the pan. Cool to room temperature, then chill the cheesecake in the fridge for at least 3 hours.
Once chilled, remove the cheesecake from the fridge. Carefully remove the springform pan and slice the cheesecake into desired shapes.

Place chopped white chocolate in a heatproof bowl and set aside.
In a small saucepan, heat heavy cream over low heat until it simmers. Pour the hot cream over the white chocolate. Let it sit for a minute and then stir until the chocolate is melted and the mixture is smooth.
Pour the cheesecake truffle topping over the chilled cheesecake and spread it evenly. Garnish with chopped pecans.
Chill the cheesecake truffle again for about 20-30 minutes before serving.