Maple Granola Cheesecake with Hot Fudge Topping

Shortbread Base

• 1 1/2 cups shortbread cookie crumbs
• 1/4 cup unsalted butter, melted

Granola & Maple Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup pure maple syrup
• 3 eggs
• 1/2 cup granola

Hot Fudge Topping

• 1/2 cup semisweet chocolate chips
• 1/4 cup heavy cream
• 1/4 cup pure maple syrup

Instructions:

1. Preheat oven to 350°F.
2. Combine the shortbread cookie crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
3. Beat the softened cream cheese in a large bowl until creamy. Gradually add in the sugar and maple syrup, mixing until smooth.
4. Add the eggs, one at a time, mixing on low speed until just blended. Fold in granola.
5. Pour the filling over the cooled crust.
6. Bake for 50-55 minutes or until the center is almost set. Let cool to room temperature, then refrigerate for 4 hours or overnight.
7. For the hot fudge topping, combine the chocolate chips, heavy cream and maple syrup in a small saucepan over low heat. Cook and stir until smooth. Pour the mixture over the cheesecake.
8. Return the cheesecake to the refrigerator until ready to serve. Garnish with additional granola, if desired.