Maple Pecan Cheesecake with Vanilla Filling and Macadamia Nut Topping

Ingredients for the Maple Pecan Crust:

• 1 cup pecans, finely chopped
• 1 cup graham cracker crumbs
• 1/4 cup maple syrup
• 4 tablespoons unsalted margarine, melted

Ingredients for the Vanilla Cheesecake Filling:

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese
• 1 1/2 cups sugar
• 1 tablespoon vanilla extract
• 4 large eggs
• 1/2 cup sour cream
• 1/4 cup all-purpose flour

Ingredients for the Macadamia Nut Topping:

• 1 cup heavy cream
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 cups chopped macadamia nuts

Preparation:

1. Preheat the oven to 350 degrees F.
2. Combine the chopped pecans, graham cracker crumbs, maple syrup, and melted margarine, and press the mixture into the bottom of an 9-inch springform pan; refrigerate until ready to use.
3. Using an electric mixer, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
4. Add the sugar, vanilla extract, eggs, sour cream, and flour, and beat until the mixture is completely smooth.
5. Pour the filling into the prepared crust, and bake for 45-50 minutes, or until the edges are set but the center still has a slight jiggle.
6. While the cheesecake is baking, prepare the macadamia nut topping. In a small saucepan, heat the heavy cream, sugar, and vanilla extract together, until the sugar dissolves and the mixture is smooth.
7. Add the chopped macadamia nuts to the cream mixture, and stir until well combined.
8. Spread the macadamia nut topping over the baked cheesecake, and bake for an additional 5-10 minutes, until the topping is set.
9. Remove the cheesecake from the oven, and let it cool to room temperature before refrigerating for at least 4 hours before serving.