Candied Pecan Cheesecake

Graham Cracker Base:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

New York-Style Filling:

• 3 containers (24 oz) of Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• 1/4 cup sour cream

Candied Pecan Topping:

• 1 cup pecan halves
• 1/4 cup brown sugar
• 1/4 cup unsalted butter

Instructions:

1. Preheat the oven to 350°F.
2. Mix the graham cracker crumbs, sugar, and melted butter together in a bowl.
3. Press the mixture into the bottom of a 9 inch springform pan. Bake for 10 minutes and then let cool completely.
4. Reduce the oven temperature to 325°F.
5. In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy.
6. Add the sugar and vanilla extract and beat until well combined.
7. Add the eggs, one at a time, beating well after each addition.
8. Beat in the sour cream.
9. Pour the mixture into the cooled crust and smooth the surface.
10. Bake for 50-55 minutes or until the center is almost set.
11. Remove from the oven and let cool to room temperature.
12. To make the candied pecans, melt the butter in a skillet over medium-high heat.
13. Add the pecans and cook for 2-3 minutes or until lightly toasted.
14. Add the brown sugar and stir until the sugar dissolves and the pecans are coated.
15. Spoon the candied pecans over the cooled cheesecake.
16. Refrigerate the cheesecake for at least 4 hours or overnight before serving.