Pistachio Granola Cheesecake with Berries & Cream

Pistachio Crumble Base

• 1 1/2 cups granola
• 1/4 cup shelled pistachios, chopped
• 1/4 cup brown sugar
• 1/4 cup unsalted butter, melted

Granola & Maple Filling

• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 tbsp. all-purpose flour
• 1 tsp. vanilla extract
• 2 eggs
• 3/4 cup granola
• 1/4 cup maple syrup

Berries & Cream Topping

• 1 pint fresh strawberries, sliced
• 1 pint fresh blueberries
• 1 cup heavy cream
• 2 tbsp. granulated sugar

Preheat the oven to 350°F. In a bowl, stir together the granola, pistachios, brown sugar, and melted butter until the mixture resembles wet sand. Press the mixture into the bottom of a 9-inch springform pan.

In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add the sugar, flour, and vanilla extract, and beat until well combined. Beat in the eggs, one at a time. Fold in the granola and maple syrup.

Pour the filling into the prepared crust and smooth the top with a spatula. Bake for 40-45 minutes, or until the edges are set but the center still jiggles slightly. Let the cheesecake cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.

Before serving, top the cheesecake with a mixture of sliced strawberries and blueberries. In a separate bowl, whip the heavy cream and granulated sugar until stiff peaks form. Serve the cheesecake chilled with a dollop of whipped cream.