Cheesecake with a Maple Granola Crust and Chocolate Ganache

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Ingredients:

• 1 1/2 cups of Graham Cracker crumbs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 1 1/2 cups of Granola
• 1/4 cup Maple Syrup
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 3/4 cup granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup heavy cream
• 1 1/2 cups of Chocolate Chips
• 1/2 cup heavy cream

Directions:

1. Preheat the oven to 325°F. Grease a 9-inch cheesecake pan with non-stick cooking spray.
2. In a small bowl, mix the graham cracker crumbs, melted butter, and sugar. Press into the bottom of the prepared pan. Bake for 10 minutes and let cool.
3. In another small bowl, mix the granola and maple syrup. Spoon over the crust.
4. Using a mixer, beat the cream cheese and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and salt. Add the heavy cream and mix until well combined.
5. Pour the cream cheese mixture over the granola crust and smooth the top with a spatula. Bake the cheesecake for 50-60 minutes, or until the edges are set, but the center still jiggles slightly.
6. Allow the cheesecake to cool in the pan for 10 minutes, then loosen the edges with a knife. Remove the cheesecake from the pan and chill in the refrigerator for at least 2 hours.
7. In a small saucepan, combine the chocolate chips and heavy cream and heat over low heat, stirring frequently, until melted and smooth. Pour the ganache over the chilled cheesecake and chill for an additional 30 minutes to allow the ganache to set.
8. Serve chilled and enjoy!