Maple Pecan Cheesecake with Vanilla Filling and Caramel Sauce Topping

Ingredients:

• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup crushed graham cracker crumbs
• 1/4 cup chopped pecans
• 2 tbsp maple syrup
• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• 1/2 cup heavy cream
• 1 cup caramel sauce

Instructions:

1. Preheat oven to 350°F.
2. In a medium bowl, combine graham cracker crumbs, chopped pecans, and maple syrup. Press the mixture into the bottom of a 9-inch springform pan and refrigerate while preparing the filling.
3. In a large bowl, beat the 8 oz Norman's Kosher Cholov Yisroel Cream Cheese until light and fluffy.
4. Add granulated sugar and beat until well combined.
5. Add the eggs, one at a time, beating after each addition.
6. Add vanilla extract and mix until well combined.
7. Add the 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese and beat until well combined.
8. Add heavy cream and mix until just combined.
9. Pour the mixture onto the prepared crust and bake for 45-50 minutes or until the cheesecake is set but still slightly wobbly in the center.
10. Remove from oven and let cool completely.
11. Once the cake is cooled, spread the caramel sauce on top of the cheesecake, and chill in the refrigerator for at least 2 hours before serving.