Black & White Cheesecake with Walnut Filling and Candied Pecan Topping

Ingredients:

• 12 Black & White cookies, crushed
• 3 tablespoons melted butter
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup toasted walnuts, chopped
• 1/2 cup candied pecans, chopped

Instructions:

1. Preheat the oven to 325°F.
2. Butter the sides and bottom of a 9-inch springform pan.
3. In a bowl, mix together the crushed Black & White cookies and melted butter. Press the mixture evenly on the bottom of the prepared pan.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Stir in the toasted walnuts and pour the mixture into the prepared pan.
6. Bake for 45-50 minutes or until the cheesecake is set but the center is still slightly jiggly.
7. Let the cheesecake cool completely on a wire rack before refrigerating for at least 2 hours.
8. To serve, top the cheesecake with chopped candied pecans.