Oreo Strawberry Cheesecake with Candied Pecans Topping

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Ingredients:

• 1 ½ cups Oreo cookie crumbs
• ½ cup unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 ¼ cups sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 ½ cups chopped strawberries
• ½ cup water
• 1 tablespoon cornstarch
• 1 cup candied pecans, roughly chopped

Directions:

1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. In a medium bowl, combine Oreo cookie crumbs and melted butter. Press mixture onto bottom of prepared pan. Set aside.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, 1 cup of sugar and vanilla until smooth and fluffy. Add eggs, one at a time, and beat until well combined.
4. Pour cheesecake mixture onto prepared crust.
5. In a small saucepan, combine chopped strawberries, water, cornstarch and remaining ¼ cup sugar. Cook over medium heat, stirring constantly, until mixture thickens and strawberries break down, about 10 minutes. Remove from heat and let cool.
6. Spoon cooled strawberry mixture onto cheesecake mixture. Swirl with a knife.
7. Bake for 55 to 60 minutes or until the edges are set and the center is still slightly jiggly. Let cool completely.
8. Cover and refrigerate for at least 4 hours or overnight.
9. Before serving, top with chopped candied pecans.