Cinnamon Roll Cheesecake with Candied Pecans

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Ingredients:

• 1 cup cinnamon roll crumbs (made from 1 package of cinnamon rolls and 2 tablespoons melted butter)
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup sour cream
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped candied pecans

Instructions:

1. Preheat the oven to 325°F and grease a 9-inch springform pan.
2. In a small bowl, mix together the cinnamon roll crumbs and melted butter. Press the mixture into the bottom of the prepared pan in an even layer.
3. In a large bowl, beat the cream cheese, sugar, sour cream, and vanilla extract until smooth.
4. Beat in the eggs, one at a time, until fully incorporated.
5. Pour the filling over the cinnamon roll crust and smooth out the top.
6. Bake for 45-50 minutes or until the cheesecake is slightly jiggly in the center.
7. Allow the cheesecake to cool completely, then chill in the refrigerator for at least 4 hours or overnight.
8. Before serving, sprinkle the chopped candied pecans on top of the cheesecake.

Enjoy this delicious Cinnamon Roll Cheesecake with Candied Pecans as a special treat!