Maple Pecan Cheesecake with Strawberry Filling and Whipped Cream & Cherry Topping

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Ingredients:

• Crust:
• 1 1/2 cups of crushed Graham crackers
• 1/2 cup of chopped pecans
• 1/4 cup of maple syrup
• 1/4 cup of unsalted melted butter
• Filling:
• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups of granulated sugar
• 4 large eggs
• 1/2 cup of sour cream
• 1/4 cup of all-purpose flour
• 1 tablespoon of vanilla extract
• Strawberry Topping:
• 2 cups of fresh strawberries, chopped
• 1/4 cup of granulated sugar
• 1 tablespoon of cornstarch
• Whipped Cream & Cherry Topping:
• 1 cup of heavy cream
• 1 tablespoon of granulated sugar
• 1/2 teaspoon of vanilla extract
• Fresh cherries for decoration

Instructions:

1. Preheat the oven to 350°F.
2. In a bowl, mix Graham crackers, chopped pecans, maple syrup, and unsalted melted butter. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let it cool.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until fluffy. Beat in eggs, one at a time, then add sour cream, all-purpose flour, and vanilla extract, and beat until well combined.
4. Pour the filling into the cooled crust, and smooth the top with a spatula.
5. Bake the cheesecake for 1 hour or until the edges are golden brown and the center is set. Turn off the oven and let the cheesecake sit in the oven with the door slightly open for 30 minutes. Remove from oven and let it cool completely on a wire rack.
6. In a saucepan, mix fresh strawberries, granulated sugar, and cornstarch. Cook over medium heat for 5-7 minutes, stirring occasionally, until the mixture thickens. Remove from heat and let it cool completely.
7. In a large bowl, beat heavy cream, granulated sugar, and vanilla extract until stiff peaks form. Spread whipped cream on top of the cheesecake, then spoon cooled strawberry topping over it.
8. Refrigerate the cheesecake for at least 3-4 hours before serving. Decorate with fresh cherries before serving.