Oreo-Granola Maple Cheesecake with Candied Pecans

Ingredients:

• 12 oz Oreo cookies, crushed into fine crumbs
• 6 tbsp butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1/4 cup maple syrup
• 4 large eggs
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup granola
• 1/2 cup candied pecans, chopped for topping

Instructions:

1. Preheat oven to 325°F.
2. Mix the Oreo crumbs with melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan and press firmly to form an even layer. Set aside.
3. In a separate mixing bowl, beat the softened cream cheese until smooth and creamy.
4. Add the sugar and maple syrup and beat for another 2 minutes until combined.
5. Add eggs, one at a time, beating well after each addition.
6. Mix in vanilla extract and salt, then fold in the granola.
7. Pour the mixture over the Oreo base, using a spatula to smooth out the top.
8. Bake for 50-55 minutes or until the center is almost set.
9. Turn off the oven and let the cheesecake cool inside for an hour before removing it and letting it cool completely. Once cool, refrigerate for at least 4 hours or overnight.
10. To serve, remove the cheesecake from the springform pan and sprinkle the chopped candied pecans on top. Cut into slices and serve.