• 18 pcs. Effie's Pecan Biscuits
• 3 T. melted butter
• 5 T. Stonewall Kitchen Maple Pumpkin Butter, divided 
• 24 oz. mascarpone cheese
• ¼ t. salt

Lightly butter an 8-inch springform pan and set aside.

Break the Pecan Biscuits into the bowl of a food processor and process the biscuits until you have a fine crumb. Transfer to a small bowl and combine with the melted butter to form a moist meal yielding 1 ¼ c.

Press the crumbs into the bottom of the buttered springform pan and distribute evenly.

Refrigerate for 1 hour before filling OR bake in a 350 degree oven for 7 – 8 minutes to help the crust set. Cool before filling.

Combine 3 T. Maple Pumpkin Butter and the mascarpone cheese in a small bowl with a pinch of salt.

Fill the cooled Pecan crust with the mascarpone mixture; smooth the top with the back of a knife. Spoon the remaining tablespoon 2 T. of Maple Pumpkin Butter over the top of the cheesecake and spread evenly. Cover loosely and refrigerate for at least 1 hour before serving.