Maple Pecan Cookies & Cream Cheesecake with Berries & Cream Topping

Ingredients:

• 1 1/2 cups pecan halves, toasted
• 1/2 cup graham cracker crumbs
• 3 tablespoons maple syrup
• 6 tablespoons butter, melted
• 3 containers (24 oz total) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup crushed chocolate sandwich cookies (about 10 cookies)
• 1/2 cup sour cream
• 1/2 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 cup fresh mixed berries

Instructions:

1. Preheat the oven to 325°F.
2. In a food processor, pulse the pecans until finely chopped.
3. Add in the graham cracker crumbs, maple syrup, and melted butter and pulse until well combined.
4. Press the mixture into the bottom of a 9-inch springform pan and set aside.
5. In a large bowl, beat the cream cheese with an electric mixer until light and fluffy.
6. Add in the sugar and vanilla extract and beat until well combined.
7. One at a time, add the eggs, beating well after each addition.
8. Stir in the crushed chocolate sandwich cookies.
9. Pour the mixture over the pecan crust.
10. Bake for 55-60 minutes, or until the center is almost set. Allow the cheesecake to cool to room temperature.
11. Stir together the sour cream, heavy whipping cream, and powdered sugar until well combined.
12. Spread the mixture over the cooled cheesecake.
13. Top with fresh mixed berries.
14. Chill the cheesecake in the refrigerator for at least 3 hours before serving.