Ingredients – you can skip the 1st two steps and use a Sara Lee Cheesecake w/out fruit and then just skip to make the pecan topping.

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Graham Cracker Crust

• 1 ½ cups graham cracker crumbs (I use Honey Maid. In a large ziploc bag, add 2 packages and lay flat. Then lightly pound the bag with a rolling pen, meat mallet or your fist to crumble.)

• ½ cup butter melted

• ¼ cup granulated sugar

Cheesecake Layer

• 24.3 oz tub of Philadelphia No Bake Cheesecake Filling

Pecan Pie Topping

• ½ cup real maple syrup

• 1 cup chopped pecans (I use a bag of Fresh Gourmet Honey Roasted Pecan or Diamond of California Pecan Pie Pecan Nuts)

• 1 teaspoon vanilla extract

• ¼ teaspoon course or pink salt

Instructions

1. Graham Cracker Crust: In a large bowl, add all the ingredients, stir to combine and coat the crumbs evenly. Pour crumbs into a prepared pan sprayed with non-stick cooking spray and using a measuring cup press the crumbs to form an even crust layer and refrigerate.

2. Cheesecake Layer: Once crust has set, add and spread a tub of no-bake cheesecake on top of the crust and freeze for 30min to an hour (or longer). Cool To Set Pro Tip - Don't rush the time in the fridge or freezer for setting up you're Cheesecake needs time to fully chill, so just let it be.

3. Pecan Pie Topping: In a medium bowl, add all the ingredients, stir to combine to coat the pecans. Once cheesecake has hardened a bit, pour a thin layer of real maple syrup on top, then add and spread pecans on top.

Serving: Slice and after placing a piece on the plate, sprinkle a little bit of course or pink salt on top and serve.                                  (OPTIONAL: Slicing Tip To get clean slices: use a sharp knife dipped in hot water and wipe it between each cut.)