Pecan And Ricotta Cheesecake

• 7 oz graham crackers, crushed
• 6 tbsp unsalted butter, melted
• 1 lb ricotta
• 2/3 cup ground almonds
• 1/2 cup brown sugar
• 1 tsp vanilla extract
• 3 None eggs
• 1 1/2 cups pecans, finely chopped
• 1/2 cup granulated sugar
• None None quartered strawberries, to serve
• None None powdered sugar, to dust

1. Preheat oven to 325u0b0F. Combine graham crackers and butter. Press into base of a 9 inch springform pan. Chill for 30 mins, until firm.
2. Meanwhile, beat ricotta, almonds, brown sugar and vanilla until smooth. Add eggs, 1 at a time, beating well after each addition. Fold in 1 cup nuts. Pour into prepared pan and bake for 1 hour, or until lightly golden and just set. Mixture may still be a little wobbly in the center. Let cool in pan then chill.
3. To make the pecan toffee, grease a baking tray. Heat sugar and 1 tbsp water in a small pan over low heat for 4-5 mins, until caramelized. Add remaining pecans and shake to coat. Pour out onto prepared tray and let cool. Once cool, use a rolling pin to roughly crush.
4. Sprinkle toffee over cheesecake along with strawberries. Dust with powdered sugar and serve.

graham crackers, unsalted butter, ricotta, ground almonds, brown sugar, vanilla, eggs, pecans, granulated sugar, quartered strawberries, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/27815 (may not work)