Decadent Cookies & Cream Cheesecake with Candied Pecans

Ingredients

Vanilla Wafer Base

• 1 1/2 cups vanilla wafer crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Cookies & Cream Filling

• 24 oz (3 containers) of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 4 large eggs
• 1 tablespoon vanilla extract
• 15 crushed chocolate sandwich cookies (Oreos)

Candied Pecans Topping

• 1 cup pecan halves
• 1/2 cup granulated sugar
• 2 tablespoons unsalted butter
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions

Vanilla Wafer Base

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
2. In a medium bowl, mix together the vanilla wafer crumbs, sugar, and melted butter until well combined.
3. Press the mixture evenly into the bottom of the springform pan. Bake for 10 minutes. Let cool.

Cookies & Cream Filling

1. In a large bowl, beat together the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy.
2. Mix in the sour cream, followed by the eggs one at a time, beating well after each addition.
3. Stir in the vanilla extract and the crushed chocolate sandwich cookies.
4. Pour the filling over the cooled vanilla wafer crust.
5. Bake in the preheated oven for 55-60 minutes, or until the center is just set and a bit jiggly.
6. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
7. Refrigerate the cheesecake for at least 4 hours, or overnight.

Candied Pecans Topping

1. In a medium skillet, melt the butter over medium heat.
2. Add in the sugar, vanilla extract, and salt, stirring until the sugar has dissolved and the mixture is bubbling.
3. Stir in the pecans and cook for about 3-5 minutes, until the pecans are well coated and slightly toasted.
4. Remove from heat and spread the pecans on a parchment-lined baking sheet to cool.

Assembly

1. Once the cheesecake is fully chilled, remove it from the springform pan and transfer to a serving platter.
2. Sprinkle the candied pecans evenly over the top of the cheesecake.
3. Slice and serve. Enjoy!