Oreo & Granola Cheesecake with Maple Filling and Whipped Cream Topping

Ingredients:

• 18 Oreo cookies, crushed
• 2 cups granola
• 6 tablespoons unsalted butter, melted
• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 tablespoons maple syrup
• 4 large eggs, room temperature
• 1 cup heavy cream
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the crushed Oreos, granola, and melted butter. Mix until well combined.
3. Press the mixture firmly onto the bottom of a 9-inch springform pan. Bake the crust for 8-10 minutes. Remove from oven and allow to cool while making the filling.
4. Using an electric mixer, beat the cream cheese until smooth.
5. Add the sugar, and maple syrup. Mix until well combined.
6. Add the eggs, one at a time, beating on low speed until just incorporated.
7. Pour the filling over the cooled crust.
8. Bake for 45-50 minutes or until the center of the cheesecake is almost set.
9. Remove from oven and run a knife around the edges to loosen the cake from the pan.
10. Allow the cheesecake to cool to room temperature.
11. In a mixing bowl, beat the heavy cream and vanilla until stiff peaks form.
12. Once the cheesecake has cooled, spread the whipped cream topping over the top of the cheesecake.
13. Refrigerate the cheesecake for at least 4-6 hours or overnight before serving.