Maple Berry Cheesecake with Cornbread Crust

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Ingredients:

• 1 1/2 cups cornbread crumbs
• 6 tablespoons unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granola
• 1/2 cup pure maple syrup
• 3 large eggs, room temperature
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 1 cup fresh berries (raspberries, blueberries, strawberries)
• 1/2 cup heavy cream

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
2. In a mixing bowl, combine the cornbread crumbs and melted butter until evenly mixed. Press the mixture into the bottom of the prepared pan.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add in the granola and maple syrup, and mix until combined.
4. Add in the eggs, one at a time, beating until each is fully incorporated. Beat in the vanilla extract and kosher salt.
5. Pour the mixture over the cornbread crust and smooth out the top with a spatula. Bake for 45-50 minutes, or until the edges are lightly golden and the center is set.
6. Remove from the oven and let cool to room temperature. Cover and refrigerate for at least 2 hours, or overnight.
7. Before serving, prepare the topping. In a mixing bowl, whip the heavy cream until stiff peaks form. Spread the whipped cream over the top of the chilled cheesecake. Garnish with fresh berries.