Decadent Delight Cheesecake

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Oreo Crust Ingredients:

• 2 cups crushed Oreo cookies
• 1/3 cup melted margarine or butter

Butter Pecan Filling Ingredients:

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 4 large eggs
• 1/3 cup toasted pecans, chopped

Candied Pecan Topping Ingredients:

• 1 cup pecan halves
• 1/4 cup granulated sugar
• 2 tablespoons water

Instructions:

1. Preheat oven to 325°F (160°C) and grease a 9-inch springform pan.
2. To make the crust, mix the crushed Oreo cookies and melted margarine together in a bowl, then press the mixture into the bottom of the prepared pan. Bake for 10 minutes and then let cool.
3. In a large bowl, mix the cream cheese and sugar with an electric mixer on low speed until smooth and creamy.
4. Add the sour cream and vanilla extract and continue to mix on low speed until well combined.
5. Add the eggs one at a time, beating on low speed after each addition until just combined. Do not overmix.
6. Stir in the chopped pecans.
7. Pour the mixture over the cooled crust and bake for 50-55 minutes or until the cheesecake is set.
8. Remove from the oven and let cool for 10 minutes.
9. While the cheesecake is cooling, make the candied pecan topping. In a skillet, cook the pecan halves, sugar, and water over medium heat until the sugar has dissolved and the pecans are coated and toasted.
10. Arrange the candied pecans on top of the cooled cheesecake.
11. Chill the cheesecake for at least 2 hours before serving.