"Chilli Pecan Delight" CheeseCake

Ingredients:

• 1 1/2 cups Chilli Pepper & Caramel cookies crumbs
• 6 tablespoons unsalted butter, melted
• 2 containers of 8 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup chopped butter pecans
• 1/4 cup Salted Caramel sauce (store bought or homemade)

Instructions:

1. Preheat the oven to 325°F.
2. Grease the bottom and sides of a 9-inch springform pan with some butter.
3. In a bowl, mix together the Chilli Pepper & Caramel cookie crumbs and melted butter.
4. Press the crumbs onto the bottom of the prepared pan and chill in the freezer for 10 to 15 minutes.
5. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until it's fluffy.
6. Add the sugar and continue beating until well combined.
7. Add the eggs, one at a time, beating well after each addition.
8. Stir in the heavy cream and vanilla extract.
9. Finally, fold in the chopped butter pecans and mix well to combine.
10. Pour the filling onto the prepared base and smooth the top with a spatula.
11. Bake for 35 to 40 minutes or until the edges are set, but the center is still slightly wobbly.
12. Turn off the oven and let the cheesecake rest inside with the door slightly open for 10 minutes.
13. Take the cheesecake out of the oven and cool on a wire rack for at least an hour.
14. Once completely cooled, run a knife around the edges of the cake to loosen it up and remove the sides of the pan.
15. Serve with a drizzle of Salted Caramel sauce on top.