Creamy Strawberry Cheesecake with Candied Pecans

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Graham Cracker Base

• 8 oz Graham crackers, crushed
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar

Strawberry Filling

• 16 oz fresh strawberries, hulled and sliced
• 2 Tbsp cornstarch
• 1/2 cup granulated sugar
• 2 containers (8 oz each) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 2 tsp vanilla extract
• 3 large eggs

Candied Pecans Topping

• 1 cup pecans, chopped
• 1/4 cup brown sugar
• 1 Tbsp unsalted butter, melted

Instructions

1. Preheat the oven to 325°F. Grease a 9-inch springform pan.
2. Make the graham cracker crust: In a bowl, mix together graham cracker crumbs, melted butter, and sugar. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes.
3. Make the strawberry filling: In a blender or food processor, puree the strawberries until smooth. In a small bowl, whisk together cornstarch and sugar. In a large mixing bowl, beat the cream cheese until smooth. Add the strawberry puree, sour cream, heavy cream, and vanilla extract. Mix until well combined. Add the eggs one at a time, mixing well after each addition. Pour the mixture over the prepared crust.
4. Bake for 50-55 minutes or until the cheesecake is set around the edges but still slightly jiggly in the center. Turn off the oven, open the oven door, and let the cheesecake cool for 15 minutes.
5. While the cheesecake is cooling, make the candied pecans topping: In a small bowl, mix together the pecans, brown sugar, and melted butter. Spread the mixture evenly on a parchment-lined baking sheet and bake for 5-7 minutes or until the pecans are caramelized. Cool completely.
6. Top the cheesecake with the candied pecans and refrigerate for at least 2 hours before serving.