Pandan Coconut Cheesecake with Strawberry Filling and Candied Pecans Topping

Ingredients:

• 2 cups Pandan Coconut cookies, crushed
• 4 tbsp. unsalted butter, melted
• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 1 cup sour cream
• 4 large eggs
• 1 tsp. vanilla extract
• 1 cup fresh strawberries, pureed
• 1/4 cup cornstarch
• 1/4 cup cold water
• 1 cup candied pecans, chopped

Instructions:

1. Preheat oven to 325°F.
2. In a mixing bowl, combine crushed Pandan Coconut cookies and melted butter. Mix well and press onto the bottom of a 9-inch springform pan. Set aside.
3. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until smooth and creamy. Add sour cream and continue to mix until well combined.
4. Beat in eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
5. Spread the cheesecake filling onto the crust.
6. In a separate bowl, mix fresh strawberry puree, cornstarch, and cold water until well combined. Spread the strawberry mixture on top of the cheesecake layer.
7. Bake for 55-60 minutes or until the cheesecake is set.
8. Remove from the oven and let cool for 30 minutes before covering with plastic wrap and chilling in the refrigerator for at least 4 hours or overnight.
9. To serve, remove the cheesecake from the springform pan and sprinkle with candied pecans.