Pecan Delight Cheesecake

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Ingredients:

• 1 1/2 cups Pistachio Crumble
• 5 tablespoons melted butter
• 3 containers (24oz total) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 eggs
• 1/2 cup chopped pecans
• 1/4 cup brown sugar
• 2 tablespoons honey
• 1/4 teaspoon salt

Instructions:

1. Preheat the oven to 325°F.
2. In a bowl, mix together the Pistachio Crumble and melted butter until well combined.
3. Press the Pistachio Crumble mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Remove from the oven and let it cool.
4. In a large mixing bowl, beat the cream cheese until it becomes light and fluffy.
5. Add in the granulated sugar and vanilla extract. Mix well.
6. Beat in the eggs one at a time, making sure to fully incorporate each egg before adding the next one.
7. Stir in the chopped pecans and pour the cheesecake filling over the Pistachio Crumble crust.
8. In another bowl, mix together the brown sugar, honey, and salt for the Candied Pecans topping. Stir in the pecans.
9. Sprinkle the Candied Pecans topping over the cheesecake filling.
10. Bake for 50 minutes or until the center of the cheesecake is almost set. Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 3 hours or overnight.