Maple Granola Cheesecake

Ingredients:

• Graham cracker crumbs - 1 1/2 cups
• Granola - 1 cup
• Unsalted butter, melted - 6 tbsp
• Cream cheese, at room temperature - 24 oz (3 containers) of Norman's Kosher Cholov Yisroel Cream Cheese
• Granulated sugar - 3/4 cup
• All-purpose flour - 3 tbsp
• Salt - 1/4 tsp
• Sour cream, at room temperature - 1/2 cup
• Pure vanilla extract - 1 tsp
• Maple syrup - 1/3 cup
• Eggs, at room temperature - 3 large

Whipped Cream Topping:

• Heavy whipping cream - 2 cups
• Confectioners' sugar - 1/4 cup
• Pure vanilla extract - 1 tsp

Directions:

1. Preheat the oven to 350°F.
2. In a medium bowl, mix together the Graham cracker crumbs, granola, and melted butter. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Bake for 10 minutes. Remove from the oven and let cool.
3. In a large bowl, beat the cream cheese until smooth. Add the sugar, flour, and salt and mix until fluffy. Add the sour cream, vanilla extract, and maple syrup and mix until well combined. Add the eggs, one at a time, mixing well after each addition.
4. Pour the cheesecake batter into the cooled crust. Bake for 50-55 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 30 minutes.
5. Remove the cheesecake from the oven and let it cool to room temperature on a wire rack. Once it's at room temperature, chill the cheesecake in the refrigerator for at least 4 hours or overnight.

Whipped Cream Topping:

6. In a medium bowl, beat the heavy whipping cream until soft peaks form. Add the confectioners' sugar and vanilla extract and continue to beat until stiff peaks form.
7. Serve the Maple Granola Cheesecake with a dollop of whipped cream on top.