Banana Nut Cheesecake Truffle

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Ingredients:

• 12 ounces Banana Nut granola
• 4 tablespoons unsalted butter
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• 4 large eggs, room temperature
• 16 ounces fresh strawberries, hulled and chopped
• optional whipped cream and additional fresh strawberries for garnish

Directions:

1. Preheat the oven to 350°F.
2. In a food processor, pulse the granola until it is finely ground.
3. In a medium bowl, combine the ground granola and melted butter until evenly mixed.
4. Press the mixture into the bottom of a 9-inch springform pan.
5. Bake the crust for 10-12 minutes until it is lightly browned.
6. Remove from oven and let cool completely.
7. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
8. Add in sugar and vanilla extract, then beat until well combined.
9. Beat in eggs one at a time until just combined.
10. In a blender, puree the strawberries until they are smooth.
11. Add the pureed strawberries to the cheesecake mixture and stir until well combined.
12. Pour the cheesecake filling over the cooled crust and smooth the top.
13. Bake for 50-55 minutes, or until the cheesecake is set but slightly jiggly in the center.
14. Remove from oven, let cool to room temperature, and then refrigerate for at least 2 hours until chilled.
15. Cut into slices and serve with optional whipped cream and fresh strawberries for garnish. Enjoy!