Butter Pecan Pecan Cheesecake with Candied Pecans Topping

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Ingredients:

• 1 1/2 cups crushed Maple Pecan Cookies
• 1/2 cup unsalted butter, melted
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups granulated sugar
• 3 large eggs
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 1/2 cup chopped pecans
• 1/2 cup brown sugar, packed
• 1/4 cup unsalted butter
• 1/4 cup light corn syrup
• 1/8 tsp salt
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F.
2. Combine the crushed cookies and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
3. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
4. Add the granulated sugar and beat until well combined.
5. Add the eggs one at a time, beating well after each addition.
6. Mix in the heavy cream and vanilla extract until the filling is smooth.
7. In a small saucepan, melt the 1/4 cup of butter for the candied pecans. Add the brown sugar, corn syrup, and salt, stirring until the sugar dissolves.
8. Bring the mixture to a boil and let it simmer for 2 minutes.
9. Remove the mixture from heat and stir in the vanilla extract and the chopped pecans.
10. Pour the cheesecake filling over the cooled crust.
11. Drizzle the pecan mixture over the cheesecake filling, spreading the pecans evenly.
12. Bake for 50-55 minutes, or until the center of the cheesecake is almost set.
13. Let the cheesecake cool to room temperature before removing it from the springform pan and chilling in the refrigerator for at least 2 hours before serving.

Enjoy your Butter Pecan Cheesecake with Candied Pecans Topping!