Blueberry Bliss Cheesecake

Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, melted

Blueberry Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup blueberry jam

Candied Pecan Topping

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

Directions

1. Preheat oven to 350°F.
2. Mix graham cracker crumbs, sugar, and melted butter in a bowl until well blended. Press mixture into bottom of 9-inch springform pan. Set aside.
3. In a separate bowl, beat cream cheese and sugar together until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. Pour blueberry jam in a small saucepan and heat on low, stirring occasionally until jam is melted and smooth. Add blueberry jam to cream cheese mixture and beat until well combined.
5. Pour mixture over crust and smooth out with a spatula.
6. Bake for 45-50 minutes or until center is almost set. Let cheesecake cool to room temperature.
7. While the cheesecake is cooling, make the candied pecan topping. Melt butter in a saucepan on low heat. Add brown sugar and stir until dissolved. Add pecans and stir gently until coated in the sugar mixture. Remove from heat and allow to cool, stirring occasionally.
8. Once the cheesecake has cooled, top it with the candied pecans. Chill in the refrigerator for at least 2 hours before serving.