Maple Pecan Cheesecake

Ingredients:

• 1 ½ cups Graham cracker crumbs
• ⅓ cup Chopped pecans
• ⅓ cup Maple syrup
• 6 tbsp. Unsalted butter, melted
• 2 containers (8 oz. each) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup Granulated sugar
• 1 tsp. Vanilla extract
• 4 large Eggs
• 1 pint Whipping cream
• 2 tbsp. Powdered sugar

Instructions:

1. Preheat oven to 350°F.
2. In a bowl, mix together Graham cracker crumbs, chopped pecans, and melted butter. Press the mixture onto a 9-inch springform pan. Bake for 10 minutes. Let the crust cool down.
3. In another bowl, mix together Norman's Kosher Cholov Yisroel Cream Cheese, granulated sugar, and vanilla extract until smooth. Add eggs, one at a time, and mix well after each addition.
4. Pour the cheesecake batter over the crust.
5. Bake for 40-45 minutes or until the edges are set, but the center is still slightly jiggly. Let the cheesecake cool at room temperature.
6. In another bowl, beat whipping cream and powdered sugar together until stiff peaks form. Spread the whipped cream on top of the cooled cheesecake and chill the cheesecake for at least 4 hours.
7. Serve the cheesecake chilled and enjoy!