Directions:
1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press onto the bottom of prepared pan.
3. Bake in preheated oven for 8-10 minutes. Set aside to cool.
4. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until creamy. Add in the sugar and beat until light and fluffy.
5. Gradually beat in the maple syrup.
6. Add the eggs, one at a time, beating well after each addition.
7. Stir in the granola.
8. Pour the filling over the cooled crust.
9. Bake for 50-55 minutes or until the center is almost set.
10. Remove from the oven and allow the cheesecake to cool completely.
11. Meanwhile, in a saucepan, mix together the pineapple, kiwi, sugar, cornstarch, and water. Cook over medium heat, stirring occasionally, until the mixture thickens. Remove from heat and cool completely.
12. Once both the cheesecake and topping are cool, pour the topping over the cheesecake.
13. Cover and refrigerate for at least 4 hours or overnight before serving.
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