Acai Berry Cheesecake with Strawberry Filling and Candied Pecans Topping

Ingredients:

• 1 ½ cups Acai Berry base
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 2 cups chopped fresh strawberries
• 2 tbsp cornstarch
• ½ cup water
• 1 cup coarsely chopped pecans
• 3 tbsp honey
• ¼ tsp salt

Instructions:

1. Preheat oven to 350°F (180°C).
2. Prepare the crust by mixing the Acai Berry base and 1 ½ cups graham cracker crumbs. Press the mixture into the bottom of a greased 9-inch springform pan, and bake for 10 minutes. Set aside to cool.
3. Using an electric mixer, beat the cream cheese until creamy. Gradually add the sugar, beating until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
4. Spread the cheesecake batter over the cooled crust and bake for 45-50 minutes, or until the center is set. Remove from the oven and let cool to room temperature.
5. To make the strawberry filling, mix the chopped strawberries, cornstarch, water, and honey in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy. Remove from heat and let cool to room temperature.
6. Pour the strawberry filling over the cheesecake and refrigerate for at least 4 hours or overnight.
7. To make the candied pecans topping, combine the chopped pecans, honey, and salt in a skillet. Cook over medium heat, stirring constantly, until the pecans are coated and golden brown. Remove from heat and let cool.
8. Serve the cheesecake with the candied pecans on top.