Maple Pecan Salted Caramel Cheesecake with Candied Pecans

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Ingredients:

• 1 1/2 cups Maple Pecan granola
• 5 tablespoons unsalted butter, melted
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 1/2 cups granulated sugar
• 1/2 cup sour cream
• 4 large eggs
• 1/4 cup all-purpose flour
• 1/4 cup Salted Caramel sauce
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1 cup Candied Pecans, roughly chopped

Instructions:

1. Preheat the oven to 350°F.
2. In a food processor, pulse the Maple Pecan granola until fine crumbs form.
3. Add melted butter and pulse until mixture is combined.
4. Press mixture into the bottom and up the sides of a 9-inch springform pan.
5. Bake for 10 minutes, then remove from the oven and let cool.
6. In the bowl of an electric mixer, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy.
7. Add sour cream, Salted Caramel sauce, vanilla, and salt and beat until well combined.
8. Add eggs, one at a time, and beat until just combined.
9. Mix in flour until just combined.
10. Pour filling into cooled crust and smooth with spatula.
11. Bake for 60-70 minutes or until cheesecake is set but slightly jiggly in the center.
12. Turn off the oven, crack open the oven door, and let cheesecake cool in the oven for 30 minutes.
13. Remove from oven and let cool completely at room temperature.
14. Refrigerate for at least 4 hours or overnight to chill and set.
15. Before serving, sprinkle Candied Pecans on top of cheesecake.