Heavenly Pecan & Cherry Cheesecake

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Oreo Crust Ingredients:

• 24 Oreo cookies, crushed into fine crumbs
• 1/4 cup unsalted butter, melted

Crust Directions:

1. Preheat the oven to 350°F (175°C).
2. Mix the crushed Oreos and melted butter together in a bowl.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. Bake for 8-10 minutes or until the edges start to turn golden brown.
5. Remove from the oven and let it cool while you make the filling.

Pecan Filling Ingredients:

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 2 large eggs
• 1 cup chopped pecans

Filling Directions:

1. In a large bowl, beat the cream cheese until smooth.
2. Add the sugar and vanilla, and beat until well combined.
3. Add the eggs, one at a time, beating after each addition.
4. Fold in the chopped pecans.
5. Pour the filling over the cooled crust.
6. Bake for 30-35 minutes until the edges are set and the center is slightly wobbly.
7. Remove from the oven and let it cool completely.

Whipped Cream & Cherry Topping Ingredients:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1 can cherry pie filling

Topping Directions:

1. In a large bowl, beat the heavy cream until it starts to thicken.
2. Add the powdered sugar and vanilla, and beat until stiff peaks form.
3. Spoon the cherry pie filling on top of the cooled cheesecake.
4. Spoon the whipped cream on top of the cherry filling.
5. Refrigerate the cheesecake for at least 2 hours before serving.