Caramel Pecan Cheesecake with Vanilla Wafer Base

Ingredients:

• 2 cups finely crushed vanilla wafers (about 60 wafers)
• 1/2 cup unsalted butter, melted
• 3 containers (24oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1 cup chopped pecans
• 1/4 cup caramel sauce

Directions:

1. Preheat oven to 350 degrees F. Wrap outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with heavy-duty foil.
2. Mix crushed vanilla wafers and melted butter in a bowl until moistened. Press mixture onto bottom and 1 inch up sides of prepared springform pan.
3. Using electric mixer, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar in a large bowl until smooth.
4. Add eggs one at a time, beating just until combined after each.
5. Beat in sour cream and vanilla extract.
6. In a separate bowl, whip heavy cream until soft peaks form. Gently fold in chopped pecans.
7. Spread cream cheese mixture over crust in prepared pan.
8. Spoon pecan mixture over cream cheese layer.
9. Bake until cheesecake is golden brown and just set in center, about 1 hour and 20 minutes.
10. Cool cake in pan on rack 30 minutes. Run small knife around sides of cake to loosen. Cool completely. Chill overnight.
11. Drizzle with caramel sauce before serving.