Cheesecake with Granola, Maple, Bourbon, and Butterscotch

Graham Cracker Base

• 1 1/2 cups Graham cracker crumbs
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted

Granola and Maple Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup maple syrup
• 1 tbsp vanilla extract
• 2 eggs, room temperature
• 1 cup granola

Bourbon and Butterscotch Topping

• 1/4 cup unsalted butter
• 1/2 cup brown sugar
• 1/4 cup heavy cream
• 2 tbsp bourbon

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and set aside.
2. In a mixing bowl, combine Graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom and halfway up the sides of the prepared springform pan.
3. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add maple syrup and vanilla extract, and mix until well combined. Beat in eggs, one at a time, until fully incorporated. Fold in granola.
4. Pour filling over the prepared crust in the springform pan, and smooth the top with a spatula. Bake for 40-45 minutes, or until the center is set.
5. Meanwhile, prepare the bourbon and butterscotch topping. Melt butter in a saucepan over medium heat. Add brown sugar and heavy cream, and stir until well combined. Bring mixture to a gentle boil, and simmer for 5 minutes. Remove from heat, and stir in bourbon.
6. Once the cheesecake is done baking, let it cool to room temperature. Drizzle the bourbon and butterscotch topping over the cheesecake.
7. Chill the cheesecake in the refrigerator for at least 2 hours before serving.