Maple Berry Cheesecake

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Apple Pie Base

• 1 cup graham cracker crumbs
• 1/2 cup finely chopped apple
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted

Granola and Maple Cheesecake Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1/2 cup pure maple syrup
• 3 large eggs
• 1/2 cup plain Greek yogurt
• 1/2 cup granola

Berries and Cream Topping

• 1 1/2 cups fresh mixed berries (blueberries, raspberries, and strawberries)
• 1/2 cup heavy whipping cream
• 2 tbsp powdered sugar

Instructions

1. Preheat your oven to 325°F. Grease a 9-inch springform pan.
2. In a medium bowl, stir together the graham cracker crumbs, chopped apples, 1/4 cup granulated sugar, and melted butter until it's well mixed. Press the mixture evenly onto the bottom of the prepared pan.
3. Bake the crust in preheated oven for 10 minutes, or until lightly browned. Set aside to cool.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until it's creamy. Gradually add 1/2 cup granulated sugar and mix well. Add 1/2 cup pure maple syrup and mix well. Beat in 3 eggs, one at a time. Stir in 1/2 cup Greek yogurt and 1/2 cup granola. Mix well.
5. Pour the cheesecake batter into the cooled crust. Bake the cheesecake in preheated oven for 45-50 minutes, or until set. Remove the cheesecake from the oven and cool on a wire rack.
6. In a medium bowl, mix heavy cream and powdered sugar until stiff peaks form. Spread the whipped cream on top of the cooled cheesecake. Decorate the cheesecake with mixed berries.
7. Refrigerate the cheesecake for at least 2 hours before serving.