Maple Granola Cheesecake with Smoked Gouda & Chive Crust and Caramel Macchiato Topping

Ingredients:

• 1 1/2 cups granola
• 1/2 cup finely grated smoked Gouda
• 1/4 cup chopped fresh chives
• 8 oz of Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup sugar
• 2 tablespoons all-purpose flour
• 1/4 cup pure maple syrup
• 2 large eggs
• 1/2 cup sour cream
• 1/2 teaspoon vanilla extract
• 1/4 cup caramel sauce
• 1/4 cup brewed espresso or strong coffee

Instructions:

1. Preheat oven to 325 degrees F. Wrap the outside of a 9-inch springform pan with foil.
2. In a food processor, pulse granola until it resembles coarse crumbs. Add smoked Gouda and chives and pulse until combined. Press mixture into the bottom of the prepared pan. Bake for 5 minutes and then remove from the oven and set aside.
3. In a large bowl, using an electric mixer, beat cream cheese and sugar until light and fluffy. Add flour and mix until combined.
4. Add maple syrup and beat until combined. Add eggs one at a time, beating until each is incorporated. Beat in sour cream and vanilla.
5. Pour mixture over the crust and smooth the top. Bake until the cheesecake is set but still slightly jiggly in the center, about 40 minutes.
6. Remove cheesecake from oven and let cool to room temperature. Then chill in the refrigerator for at least 2 hours.
7. In a small saucepan, combine caramel sauce and espresso. Cook over low heat, stirring constantly, until the sauce is warmed through.
8. To serve, drizzle caramel macchiato sauce over the cheesecake. Enjoy!