Creamy Macadamia Nut Cheesecake

Graham Cracker Base

• 1 1/2 cups Graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

New York-Style Cheesecake Filling

• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups granulated sugar
• 3 tablespoons all-purpose flour
• 4 large eggs
• 1/3 cup heavy cream
• 1 tablespoon vanilla extract

Macadamia Nut Topping

• 1 cup chopped macadamia nuts
• 1/2 cup light brown sugar
• 1/2 cup all-purpose flour
• 1/4 cup unsalted butter, melted

Instructions

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, combine the Graham cracker crumbs, sugar, 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, sugar, and flour until smooth and creamy. Add in the eggs one at a time, beating well after each addition. Stir in the heavy cream and vanilla extract.
4. Pour the cream cheese mixture over the prepared crust in the pan.
5. In another bowl, stir together the chopped macadamia nuts, brown sugar, flour, and melted butter. Sprinkle the mixture over the top of the cheesecake filling.
6. Bake for 45-50 minutes or until the center is almost set.
7. Remove from the oven and let the cheesecake cool to room temperature in the pan. Refrigerate for at least 4 hours or overnight.
8. Serve and enjoy!