Black & White Cheesecake with Candied Pecans

Ingredients:

• 10 black and white cookies, finely ground
• 1/4 cup unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 1/4 cups granulated sugar
• 1/2 cup sour cream
• 2 teaspoons vanilla extract
• 4 large eggs, room temperature
• 1 cup pecans, coarsely chopped
• 1/4 cup brown sugar
• 2 tablespoons unsalted butter
• 1/4 teaspoon salt

Instructions:

1. Preheat the oven to 350°F (180°C). Grease a 9-inch springform pan with non-stick cooking spray.
2. In a medium bowl, combine the ground black and white cookies and melted butter. Press the mixture onto the bottom of the prepared pan.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy.
4. Add in the sour cream and vanilla extract, and beat until combined.
5. Beat in the eggs, one at a time, until just incorporated.
6. Pour the cheesecake filling into the crust and smooth out the top.
7. Bake for 45-50 minutes, or until the cheesecake is firm around the edges, but still slightly jiggly in the center.
8. In a medium saucepan, combine the pecans, brown sugar, butter, and salt. Cook over medium heat, stirring constantly, until the sugar has melted and the pecans are evenly coated.
9. Spread the candied pecans evenly over the top of the cheesecake.
10. Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours before serving.