Make the crust: Preheat the oven to 350°F. Line a 9 by 13-inch baking pan with parchment, leaving an overhang. In a food processor, pulse the crackers until finely ground. Add the butter and pulse until moistened. Press the crumb mixture into the bottom of the prepared pan using the bottom of a measuring cup or glass.
For the crust: Line a 9-by-13-inch baking dish with parchment paper, allowing for a 2-inch overhang on the sides. Place the cookies in a resealable plastic bag. Set aside. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese, sugar, sour cream, lemon juice, and vanilla extract together on medium-high speed until smooth and creamy. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
Freeze for 30 minutes. Meanwhile, in a medium mixing bowl, beat together the cream cheese and butter until smooth. Sift the powdered sugar into the cream cheese and butter mixture then beat until smooth and creamy. Spoon the mixture on top of the Nutella layer and spread out with a rubber spatula.
Turn off oven, and leave oven door cracked open 7 to 8 inches; let cheesecake cool in oven 30 minutes. Remove pans from oven, and carefully remove cheesecake from water bath. Let cool in pan at room temperature 30 minutes, then cover and refrigerate until completely chilled, at least 3 hours or up to overnight.
Add the melted butter, and pulse in the processor a few more times to combine. Pour the crumb mixture into the lined pan, and press firmly to the bottom of the pan. Set aside. With a hand or stand mixer, cream together the cream cheese and powdered sugar and mix until creamy and slightly fluffy. Step 3: In a large bowl, mix cream cheese, sweetened condensed mix, lime juice and zest until fully combined. Fold in the whipped cream until no white streaks remain. Step 4: Pour the key lime pie filling over the frozen crust in an even layer, cover with plastic wrap or aluminum foil, and refrigerate overnight.
About an hour before serving your cheesecake, make the pecan topping. Begin by placing the pecans in a large skillet and bring to medium heat. Stir or toss the nuts every 20-30 seconds so they don’t burn. Cook until fragrant and lightly toasted, about 3-5 minutes. Remove from the skillet and place them on a plate.
Step 1: Boil the cashews in a small saucepan covered with at least two inches of water. Once the water boils, reduce heat and gently simmer for about 20 minutes, until cashews are super soft. Step 2: Prepare the crust by combining almonds, dates, and a pinch of salt in a food processor. S7bzTP.
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    • cheesecake bars recipe no bake