Butter Pecan Banana Cheesecake with Candied Pecans Topping

Ingredients:

• 1 ½ cups crushed vanilla wafer cookies
• ⅓ cup unsalted butter, melted
• 1 ripe banana, mashed
• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp all-purpose flour
• 1 cup chopped butter pecans
• ½ cup light corn syrup
• ½ cup granulated sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan and set aside.
2. In a small bowl, mix together the crushed vanilla wafer cookies with melted butter until well combined. Press the mixture into the bottom of the prepared pan.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese with sugar until creamy. Add mashed banana and mix until well combined.
4. Beat in eggs, one at a time, and then add vanilla extract and flour. Mix until well combined. Stir in chopped butter pecans.
5. Pour the batter over the crust and bake for 45-50 minutes, or until the edges are golden brown and the center is set.
6. Meanwhile, in a small saucepan, combine corn syrup, sugar, and vanilla extract. Cook over medium heat until sugar dissolves and mixture comes to a boil.
7. Add pecan halves and stir until well coated. Spread coated pecans in a single layer on parchment paper and let them cool for 10 minutes.
8. When the cheesecake is done, let it cool on a wire rack for 15 minutes. Spread the cooled candied pecans over the top of the cheesecake.
9. Refrigerate the cheesecake for at least 4 hours or overnight before serving.