Mint Chocolate Chip Cheesecake with Maple Pecan Crust and Toffee Crunch Topping

Maple Pecan Crust Ingredients:

• 1.5 cups crushed graham crackers
• 1/2 cup ground pecans
• 1/4 cup granulated sugar
• 1/4 cup pure maple syrup
• 6 tablespoons unsalted butter, melted

Mint Chocolate Chip Filling Ingredients:

• 3 containers (24oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1/2 cup sour cream, room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup mini chocolate chips
• 1/2 teaspoon mint extract
• green food coloring (optional)

Toffee Crunch Topping Ingredients:

• 1 cup toffee bits
• 1/2 cup chopped pecans

Instructions:

1. Preheat oven to 350°F.
2. For the crust, mix crushed graham crackers, ground pecans, and sugar in a bowl until well combined.
3. Add maple syrup and melted butter, mixing until mixture is evenly moistened.
4. Press crust mixture onto bottom of a 9-inch springform pan, pressing firmly.
5. Bake crust for 10 minutes, then remove from oven and let cool slightly.
6. For the filling, beat cream cheese and sugar in large bowl with mixer until well blended.
7. Add eggs, 1 at a time, mixing on low speed after each just until blended.
8. Add sour cream and vanilla, mixing until well blended.
9. Stir in mini chocolate chips, mint extract, and green food coloring (if using).
10. Pour filling over crust.
11. Bake cheesecake for 50 minutes or until center is almost set.
12. Remove cheesecake from oven and run a knife around rim of pan to loosen cake.
13. Cool cheesecake before removing rim of pan.
14. For the topping, mix toffee bits and chopped pecans in a bowl.
15. Sprinkle topping over cheesecake before serving.