Creamy Maple Mocha Cheesecake

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Vanilla Wafer Base

• 1 1/2 cups crushed vanilla wafers
• 1/4 cup unsalted butter, melted

Granola & Maple Filling

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

Mocha Latte Topping

• 1/2 cup heavy cream
• 1/2 cup semisweet chocolate chips
• 1 tablespoon instant espresso powder

Instructions:

1. Preheat oven to 325°F.
2. Mix crushed vanilla wafers and melted butter in a bowl. Press mixture into bottom of a 9-inch springform pan.
3. In a separate bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until creamy. Add in granola, maple syrup, and eggs. Beat until smooth.
4. Pour filling onto the prepared crust and bake for 40-45 minutes or until center is almost set.
5. Remove cheesecake from oven and let it cool on a wire rack for 10 minutes.
6. For the mocha latte topping, heat cream in a saucepan over medium heat until it comes to a simmer.
7. Remove from heat and add chocolate chips and instant espresso powder. Whisk until smooth.
8. Pour mocha latte topping over the cooled cheesecake and refrigerate for at least 3 hours or until set.
9. Serve and enjoy!