Creamy Maple Berries Cheesecake

Ingredients:

• 2 cups Vanilla Wafer crumbs
• 2 tablespoons granulated sugar
• 1/2 cup unsalted butter, melted
• 24oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1/3 cup pure maple syrup
• 4 large eggs
• 2 cups granola
• 1 cup fresh mixed berries (blueberries, strawberries and raspberries)
• 1 cup chilled heavy cream

Instructions:

1. Preheat oven to 350°F (177°C).
2. In a bowl, mix together the Vanilla Wafer crumbs, 2 tablespoons granulated sugar and melted butter. Press the mixture onto the bottom of a 10-inch springform pan and bake for 10 minutes. Let cool completely.
3. In the bowl of a stand mixer, beat the Norman's Kosher Cholov Yisroel Cream Cheese and 1 cup granulated sugar on medium speed until smooth and creamy. Beat in the maple syrup until well-combined. Add the eggs one at a time, mixing on low speed after each addition until just blended. Fold in the granola.
4. Pour the cheesecake mixture onto the cooled crust. Bake for 55-60 minutes or until the edges are lightly golden and the center is almost set. Turn off the oven and leave the cheesecake inside for 30 minutes with the oven door closed.
5. Remove the cheesecake from the oven and allow it to cool at room temperature for 30 minutes, then refrigerate for at least 3 hours or overnight.
6. To serve, whip the chilled heavy cream until stiff peaks form. Spread the cream on top of the chilled cheesecake and top with fresh mixed berries.