Butter Pecan Toffee Cheesecake

Graham Cracker Base Ingredients:

• 9 graham crackers, crushed
• 1/4 cup melted butter
• 1/4 cup sugar

Butter Pecan Filling Ingredients:

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup sugar
• 3/4 cup heavy cream, room temperature
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup chopped pecans, toasted and cooled

Toffee Crunch Topping Ingredients:

• 1/2 cup toffee bits
• 1/4 cup chopped pecans, toasted and cooled

Directions:

1. Preheat oven to 350°F.
2. Mix graham cracker crumbs, melted butter, and sugar until combined.
3. Press mixture into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes and let it cool completely.
5. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth.
6. Add heavy cream and mix until incorporated.
7. Add eggs, one at a time, beating each until fully incorporated.
8. Mix in vanilla extract and chopped pecans.
9. Pour filling onto the cooled crust and smooth the top with a spatula.
10. Bake for 50-55 minutes, or until the center is almost set.
11. Turn off the oven and let the cheesecake cool inside for 30 minutes.
12. Remove from the oven and cool to room temperature.
13. Top the cheesecake with toffee bits and chopped pecans.
14. Refrigerate for at least 4 hours or overnight.