Maple Pecan Cheesecake Truffle

Ingredients:

• 1 and 1/2 cups graham cracker crumbs
• 1/4 cup pecans, finely chopped
• 1/4 cup maple syrup
• 6 tablespoons unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 4 large eggs
• 1/2 cup heavy cream
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup pecans, chopped (for topping)

Instructions:

1. Preheat the oven to 350°F.
2. In a bowl, mix the graham cracker crumbs, chopped pecans, and maple syrup until well combined.
3. Add the melted butter and stir until the mixture resembles wet sand.
4. Press the mixture into the bottom of a 9-inch springform pan.
5. Bake the crust for 10 minutes and then remove from the oven.
6. In a large bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer for 2 minutes on medium speed until creamy.
7. Add the sugar and vanilla extract to the bowl and continue to mix until smooth.
8. Beat in the eggs one at a time, mixing well after each addition.
9. Add the heavy cream to the bowl and beat until fully combined.
10. Pour the mixture into the crust and bake for 50-60 minutes or until the cheesecake is set and lightly golden on top.
11. Remove from the oven and allow to cool for 10 minutes.
12. Melt the chocolate chips in the microwave in 20-second intervals until fully melted.
13. Once the cheesecake has cooled, pour the melted chocolate over the top and spread it evenly with a spatula.
14. Sprinkle the chopped pecans over the melted chocolate and allow the chocolate to set for at least 30 minutes.
15. Refrigerate the cheesecake for at least 2 hours or until completely chilled before serving.