Cinnamon Pecan Cheesecake with Hot Fudge Topping

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Ingredients:

• 1 1/2 cups Cinnamon Roll cookie crumbs
• 1/4 cup unsalted butter, melted
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24oz in total)
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup chopped pecans
• 1/2 cup hot fudge topping

Directions:

1. Preheat oven to 325°F (165°C).
2. Mix together Cinnamon Roll cookie crumbs and melted butter. Press into the bottom of a 9-inch springform pan.
3. In a large bowl, beat 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
4. Add sugar, eggs, and vanilla extract. Mix until well combined.
5. Stir in chopped pecans and pour the mixture into the prepared crust.
6. Bake for 45-50 minutes or until the center is almost set.
7. Let the cheesecake cool to room temperature before refrigerating for at least 4 hours or overnight.
8. Warm up the hot fudge topping and pour over the cheesecake before serving.