Pecan Toffee Crunch Cheesecake

Oreo Crust Ingredients:

• 16 Oreo cookies, crushed
• 1/4 cup unsalted butter, melted

Pecan Filling Ingredients:

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 3/4 cup granulated sugar
• 1/2 cup sour cream
• 2 teaspoons vanilla extract
• 3 eggs
• 1/2 cup pecans, chopped

Toffee Crunch Topping Ingredients:

• 1/2 cup unsalted butter
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1 cup pecans, chopped

Instructions:

1. Preheat the oven to 325°F.
2. In a bowl, combine the crushed Oreos and melted butter.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool.
5. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar together until smooth and creamy.
6. Add the sour cream and vanilla extract, and continue to beat until well combined.
7. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
8. Stir in the chopped pecans.
9. Pour the cheesecake mixture over the cooled crust, and spread it out evenly.
10. Bake the cheesecake for 45 to 50 minutes, or until the edges are set and the center is slightly jiggly.
11. Remove the cheesecake from the oven and let it cool to room temperature, then chill it in the refrigerator for at least 4 hours or overnight.
12. While the cheesecake is chilling, make the toffee crunch topping.
13. In a saucepan, melt the unsalted butter and brown sugar together over low heat, stirring constantly.
14. Stir in the vanilla extract and chopped pecans.
15. Remove from heat and let the mixture cool for a few minutes.
16. Pour the toffee crunch topping over the chilled cheesecake and spread it out evenly.
17. Return the cheesecake to the refrigerator and chill until the toffee crunch topping is firm.
18. Remove the sides of the springform pan, slice, and serve.