Black & White Cheesecake with Candied Pecans

Ingredients:

• 1 package Black & White cookies, crushed into crumbs
• 1/4 cup unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1/2 cup heavy cream
• 1/2 cup pecans, chopped
• 2 tbsp brown sugar
• 1 tbsp unsalted butter

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. Mix the cookie crumbs and melted butter in a bowl. Press the mixture into the bottom of the prepared pan.
3. In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and heavy cream.
4. Pour the cheesecake mixture into the springform pan.
5. Bake for 45-50 minutes or until the edges are lightly golden and the center is set.
6. Cool the cheesecake to room temperature, then chill it in the refrigerator for at least 2 hours or overnight.
7. In a small saucepan, melt the brown sugar and butter over medium heat. Add the pecans and stir to coat. Cook for 1-2 minutes or until the nuts are caramelized.
8. Top the chilled cheesecake with the candied pecans before serving.

Enjoy this delicious Black & White Cheesecake with Candied Pecans, made with the finest Norman's Kosher Cholov Yisroel Cream Cheese.