Maple Granola Cheesecake with Blood Orange Grapefruit Topping

Ingredients:

• 1 package of Buttermilk Biscuits
• 6 tablespoons unsalted butter, melted
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup brown sugar
• 2 teaspoons vanilla extract
• 4 large eggs
• 1 1/2 cups granola
• 1/2 cup real maple syrup
• 2 tablespoons cornstarch
• 1/2 cup blood orange juice
• 1/2 cup grapefruit juice
• 1/4 cup sugar
• Zest of 1 blood orange and 1 grapefruit

Instructions:

1. Preheat the oven to 350°F.
2. Pulse the biscuits in a food processor until finely ground.
3. Add melted butter and pulse until combined.
4. Press the mixture firmly onto the bottom of a 9-inch springform pan and bake for 10 minutes.
5. Using an electric mixer, beat the cream cheese in a large bowl until smooth.
6. Add brown sugar and vanilla extract and beat until combined.
7. Add eggs one at a time, mixing just until combined.
8. Stir in the granola, maple syrup, and cornstarch.
9. Pour the filling over the crust and smooth out the top with a spatula.
10. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
11. Cool the cheesecake to room temperature and refrigerate for at least 3 hours before serving.
12. For the topping, combine blood orange juice, grapefruit juice, sugar, and zest in a small saucepan over medium heat.
13. Simmer for 10-12 minutes, stirring occasionally, until the liquid has reduced and thickened.
14. Let the topping cool to room temperature before pouring it over the chilled cheesecake.
15. Serve and enjoy!