Maple Pecan Cheesecake with Berries & Cream

Ingredients

• 1.5 cups of ground Graham Crackers
• 1 cup of Pecan pieces, toasted and finely ground
• 1/2 cup of unsalted butter, melted
• 3 tbsp of Maple Syrup
• Norman's Kosher Cholov Yisroel Cream Cheese, 16oz, softened
• 1 cup of Granulated Sugar
• 1 tsp of Vanilla Extract
• 4 Large Eggs
• 1/2 cup of Sour Cream
• 2 cups of Mixed Berries (Blueberries, Raspberries, Blackberries)
• 1 cup of Heavy Whipping Cream

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch springform pan and wrap the bottom with foil.
2. Mix together the Graham Crackers, Pecans, melted butter, and maple syrup until well combined. Press the mixture onto the bottom of the prepared pan and bake for 10 minutes. Set aside to cool.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Gradually add the sugar and beat until fluffy. Add the vanilla extract and mix well.
4. One at a time, add the eggs to the mixture, beating well after each addition. Add the sour cream and beat until just combined.
5. Pour the cheese filling onto the cooled crust and bake for 50-55 minutes or until the cheesecake is set and the edges are lightly golden.
6. Cool the cheesecake in the pan for 10 minutes before releasing the sides and transferring to a cooling rack. Refrigerate for 4 hours or overnight.
7. For the topping, whip the heavy cream until it forms soft peaks. Spread it over the cooled cheesecake and decorate with the mixed berries.