Vanilla Shortbread Cheesecake with Candied Pecans

Shortbread Base Ingredients:

• 1 1/2 cups crushed shortbread cookies
• ⅓ cup unsalted butter, melted

Vanilla Cheesecake Filling Ingredients:

• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• ⅓ cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs

Candied Pecan Topping Ingredients:

• 1/2 cup pecans, chopped
• 2 tbsp unsalted butter
• 2 tbsp brown sugar

Instructions:

1. Preheat the oven to 325°F (160°C).
2. In a medium bowl, mix together the crushed shortbread cookies and melted butter until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan. Chill in the freezer while making the filling.
3. In a large bowl, beat the room temperature Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until smooth.
4. Add the granulated sugar and vanilla extract and mix until well combined.
5. Add the eggs, one at a time, mixing well after each addition.
6. Pour the batter into the prepared crust and smooth the surface with a spatula.
7. Bake for 30-40 minutes, or until the center is set but still slightly jiggly.
8. Meanwhile, make the candied pecan topping. Melt the butter in a small saucepan over medium heat. Add the chopped pecans and brown sugar, stirring constantly until the sugar has melted and the pecans are coated. Remove from heat.
9. When the cheesecake is done, remove it from the oven and let it cool for 10 minutes.
10. Sprinkle the candied pecans on top of the cheesecake while it's still warm.
11. Chill the cheesecake in the fridge for at least 2 hours before serving.