Maple Pecan Cheesecake with New York-style Filling and Mocha Latte Topping

Ingredients:

• Maple Pecan Crust:
• 1 1/2 cups pecans
• 1/4 cup maple syrup
• 1/4 cup unsalted butter, melted
• 1/4 teaspoon kosher salt
• New York-style Filling:
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• 4 large eggs
• 1/2 cup sour cream
• 1/4 teaspoon kosher salt
• Mocha Latte Topping:
• 1/2 cup heavy cream
• 1/2 cup semisweet chocolate chips
• 2 tablespoons unsalted butter
• 1 tablespoon instant espresso powder

Instructions:

1. Preheat the oven to 325°F and grease a 9-inch springform pan.
2. Maple Pecan Crust: In a food processor, pulse the pecans until finely ground. Add the maple syrup, melted butter, and kosher salt, and pulse until the mixture comes together.
3. Press the mixture into the bottom of the prepared pan and bake for 10 minutes until lightly golden. Allow to cool.
4. New York-style Filling: In a large bowl, beat the cream cheese and sugar until smooth and creamy.
5. Mix in the vanilla extract, eggs, sour cream, and kosher salt until well combined.
6. Pour the filling over the cooled crust and smooth the top with a spatula.
7. Bake for 1 hour until the cheesecake is set but still slightly jiggly in the center.
8. Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours.
9. Mocha Latte Topping: In a small saucepan, heat the heavy cream over low heat until just steaming.
10. Remove from the heat and add the semisweet chocolate chips, butter, and espresso powder.
11. Whisk until the chocolate is melted and the mixture is smooth.
12. Pour the topping over the cheesecake and spread evenly.
13. Refrigerate for at least 1 hour to set.