Cheesecake with Quinoa Base, Granola & Maple Filling, and Peach & Mango Topping

Ingredients

• 1 cup cooked quinoa
• 1 cup granola
• 4 tablespoons melted margarine
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup maple syrup
• 3 eggs
• 1 teaspoon vanilla extract
• 1/2 cup peach preserves
• 1/2 cup mango puree

Instructions

1. Preheat the oven to 325°F (160°C).
2. Mix the cooked quinoa, granola, and melted margarine in a bowl.
3. Press the mixture onto the bottom of a greased 9-inch springform pan.
4. Bake for 8 minutes and then let cool.
5. In a mixing bowl, beat the cream cheese until smooth.
6. Add the maple syrup, eggs, and vanilla extract, and beat until well combined.
7. Pour the mixture onto the cooled crust.
8. Bake for 40 minutes or until set.
9. Remove from the oven and let cool for 30 minutes.
10. In a small saucepan, mix together the peach preserves and mango puree.
11. Heat the mixture over medium heat for 3-4 minutes, stirring constantly.
12. Remove from the heat and let cool.
13. Spoon the peach-mango topping over the cheesecake.
14. Chill the cheesecake in the refrigerator for at least 2 hours before serving.