Creamy Maple Granola Cheesecake with Peach & Mango Topping

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Ingredients:

• 2 cups Vanilla wafer crumbs
• 1/2 cup melted unsalted butter
• 3 containers (24oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1/4 cup maple syrup
• 4 large eggs
• 1 cup granola
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1 cup sour cream
• 1 tsp vanilla extract
• 1 can peach pie filling
• 1 cup diced fresh mango

Instructions:

1. Preheat the oven to 325°F. Wrap the outside of a 9-inch springform pan with aluminum foil and set aside.
2. Mix together the Vanilla wafer crumbs and melted butter in a bowl. Press the mixture into the bottom of the prepared pan, using your hands or a flat-bottomed glass to press the mixture down firmly. Set aside.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until creamy. Add in the sugar and maple syrup and beat until smooth.
4. Add the eggs one at a time, beating well after each addition.
5. Add the granola, flour, and salt to the mixture and stir until just combined.
6. Mix in the sour cream and vanilla extract until combined.
7. Pour the mixture into the prepared crust and bake for 1 hour and 15 minutes, or until the cheesecake is set in the center.
8. Remove the cheesecake from the oven and let it cool to room temperature on a wire rack. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
9. Spread the peach pie filling evenly over the top of the cheesecake, leaving a small border around the edges. Sprinkle the diced fresh mango over the top of the peach filling. Serve chilled.