Butter Pecan Cheesecake with Toasted Almonds

Ingredients:

• 1 1/2 cups Graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 3 (8oz) containers Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 3 eggs, room temperature
• 1 tsp vanilla extract
• 1/2 cup chopped pecans
• 1/4 cup butter pecan syrup
• 1/4 cup sliced almonds, toasted

Instructions:

1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the Graham cracker crumbs and melted butter until well mixed. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, granulated sugar, and brown sugar until smooth. Mix in the eggs, one at a time, then add the vanilla extract and butter pecan syrup. Fold in the chopped pecans.
4. Pour the mixture over the Graham cracker crust and smooth the top with a spatula. Bake for 45-50 minutes or until the cheesecake is set in the center.
5. Remove from oven, let it cool, then cover with plastic wrap and refrigerate for at least 3 hours or overnight.
6. Before serving, sprinkle the toasted sliced almonds over the top of the cheesecake.
7. Serve and enjoy!