Maple Pecan Cheesecake with Toffee Crunch Topping

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Ingredients:

• 1 cup graham cracker crumbs
• 1/2 cup chopped pecans
• 1/4 cup pure maple syrup
• 6 tablespoons unsalted butter, melted
• 2 containers (16 oz total) Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup toffee bits

Directions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan with non-stick spray.
2. In a medium bowl, stir together the graham cracker crumbs, chopped pecans, maple syrup, and melted butter until well combined. Press the mixture into the bottom of the prepared pan.
3. In the bowl of a stand mixer, beat the cream cheese and sugar together until smooth and creamy. Add the eggs and vanilla extract and mix until well combined.
4. Pour the cream cheese mixture over the prepared crust and spread it into an even layer. Sprinkle the toffee bits evenly over the top of the cheesecake.
5. Bake the cheesecake for 35-40 minutes, or until the edges are lightly golden and the center is just set.
6. Remove the cheesecake from the oven and let it cool to room temperature. Chill the cheesecake in the refrigerator for at least 2 hours, or until completely chilled.
7. When ready to serve, remove the cheesecake from the pan and transfer it to a serving platter. Slice and serve chilled, garnished with additional toffee bits if desired.