Creamy Vanilla Bean Cheesecake with Maple Pecan Crust

Ingredients:

• Crust:
• 1 1/2 cups graham cracker crumbs
• 1/2 cup chopped pecans
• 1/4 cup pure maple syrup
• 6 tablespoons unsalted butter, melted
• Filling:
• 3 containers (24oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 4 large eggs
• Topping:
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla bean paste
• 1/2 cup brewed vanilla bean frappuccino, chilled

Instructions:

1. Preheat oven to 350°F (180°C).
2. In a bowl, combine the graham cracker crumbs and chopped pecans. Add in the maple syrup and melted butter, mix well. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool completely on a wire rack.
3. In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add in the sugar, vanilla extract, and salt, and mix until well combined. Beat in the eggs, one at a time, until just combined.
4. Pour the filling into the cooled crust, smoothing the top with a spatula. Bake for 50-55 minutes or until the center is almost set. Remove from the oven and let it cool completely on a wire rack. Cover and refrigerate for at least 4 hours, or overnight.
5. In a chilled mixing bowl, whip the heavy cream until it starts to thicken. Add in the powdered sugar and vanilla bean paste, and continue to beat until soft peaks form. Add in the chilled vanilla bean frappuccino and stir to combine.
6. Remove the cheesecake from the springform pan and top with the vanilla bean frappuccino whipped cream. Serve and enjoy!