Graham Cracker Pecan Cheesecake with Toffee Crunch Topping

Ingredients:

• For the crust:
• 1 1/2 cups Graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup margarine, melted
• For the filling:
• 3 containers (24 oz.) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups sugar
• 4 eggs
• 1 cup pecans, finely chopped
• For the topping:
• 1/2 cup toffee bits
• 1/2 cup pecans, coarsely chopped
• 1/3 cup margarine, melted
• 1/3 cup brown sugar, packed

Instructions:

1. Preheat the oven to 325°F.
2. Combine the Graham cracker crumbs, sugar, and melted margarine in a bowl. Press onto the bottom of a 9-inch springform pan. Set aside.
3. In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs, one at a time, beating well after each addition.
4. Stir in the finely chopped pecans and pour the mixture over the crust.
5. Bake for 70-75 minutes or until the center is almost set.
6. Combine the toffee bits, coarsely chopped pecans, melted margarine, and brown sugar in a bowl. Sprinkle over the cheesecake.
7. Bake for an additional 10 minutes.
8. Cool the cheesecake on a wire rack. Once cooled, refrigerate for at least 4 hours before serving.
9. Slice and serve chilled.