Cheesecake Truffle Swirl with Black & White Cookie Granola Crust and Maple Filling

Ingredients:

• 1 1/2 cups crushed Black & White cookies
• 3/4 cup granola
• 1/4 cup unsalted butter, melted
• 3 containers Norman's Kosher Cholov Yisroel Cream Cheese (24 oz total)
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup pure maple syrup
• 1 tsp vanilla extract
• 1/2 cup heavy cream
• 1/3 cup white chocolate chips
• 1/3 cup dark chocolate chips

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, mix together the crushed cookies, granola, and melted butter until combined. Press mixture into the bottom of the prepared pan, creating an even layer.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar on medium-high speed until smooth.
4. Add eggs, one at a time, mixing well after each addition. Stir in maple syrup and vanilla extract.
5. Pour cheesecake mixture into the prepared crust. Bake for 50-55 minutes or until the edges are lightly browned and the center is almost set. Let cool at room temperature for 30 minutes.
6. In a small saucepan, heat heavy cream until just simmering. Remove from heat and add white chocolate chips. Stir until smooth and let cool for 10 minutes.
7. Drop spoonfuls of the white chocolate mixture over the cooled cheesecake. Using a skewer, swirl the white chocolate into the cheesecake mixture.
8. In the same saucepan, heat the remaining heavy cream until just simmering. Remove from heat and add dark chocolate chips. Stir until smooth and let cool for 10 minutes.
9. Drop spoonfuls of the dark chocolate mixture over the cheesecake. Using a skewer, swirl the dark chocolate into the cheesecake mixture.
10. Chill the cheesecake in the refrigerator for at least 2 hours before serving.