Candied Pecan Cheesecake

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Ingredients:

• 8 oz Buttermilk Biscuits, crushed
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup chopped pecans
• 2 tbsp butter
• 2 tbsp brown sugar

Instructions:

1. Preheat oven to 350°F.
2. Mix the crushed biscuits and melted butter, and press them onto the bottom of a 9-inch springform pan.
3. In a separate bowl, beat the cream cheese until smooth. Gradually add the sugar, beating until well combined.
4. Add the eggs, one at a time, beating well after each addition.
5. Stir in the vanilla extract, then fold in the chopped pecans.
6. Pour the mixture over the biscuit base, and smooth out the surface with the back of a spoon.
7. Bake for 50-55 minutes or until the filling is set. Remove from the oven and let it cool to room temperature.
8. Microwave the butter and brown sugar for 1 minute. Stir in the candied pecans and spread them on top of the cooled cheesecake.
9. Refrigerate for at least 4 hours before serving.