Butter Pecan Cheesecake with Vanilla Bean Frappuccino Topping

Ingredients:

• 1 package of Black & White Cookies (12 cookies)
• 4 tablespoons of unsalted butter, melted
• 3 containers (24 oz) of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup of granulated sugar
• 4 large eggs, at room temperature
• 1/2 cup of heavy cream
• 1/2 cup of chopped pecans
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of salt
• 1 cup of sour cream
• 1/4 cup of confectioners' sugar
• 1/4 cup of Vanilla Bean Frappuccino, chilled

Instructions:

1. Preheat the oven to 325°F.
2. Grease a 9-inch springform pan with cooking spray.
3. Crush the Black & White Cookies in a food processor until fine crumbs form.
4. Combine the cookie crumbs and melted butter in a bowl and mix well.
5. Press the mixture into the bottom of the prepared pan.
6. In a large bowl, beat the cream cheese and granulated sugar until fluffy.
7. Add the eggs, one at a time, beating well after each addition.
8. Beat in the heavy cream, chopped pecans, vanilla extract, and salt.
9. Pour the mixture over the cookie crust.
10. Bake for 50-55 minutes, or until the cheesecake is set but slightly jiggly in the center.
11. Remove the cheesecake from the oven and let it cool to room temperature.
12. In a small bowl, whisk together the sour cream and confectioners' sugar.
13. Spoon the mixture over the top of the cooled cheesecake.
14. Refrigerate the cheesecake for at least 2 hours.
15. In a small bowl, whisk together the Vanilla Bean Frappuccino and confectioners' sugar.
16. Drizzle the mixture over the top of the cheesecake before serving.