Olive Oil & Sea Salt Cheesecake with Granola & Maple Filling and Toasted Almonds Topping

Ingredients:

• For the base:
• 1 cup of granola
• 1/4 cup of olive oil
• 1/4 teaspoon of sea salt
• For the filling:
• 16 ounces of Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup of maple syrup
• 2 eggs
• 1 teaspoon of vanilla
• For the topping:
• 1/2 cup of sliced almonds, toasted

Instructions:

1. Preheat the oven to 325°F.
2. In a food processor, pulse together the granola, olive oil, and sea salt until it resembles a coarse meal.
3. Press the granola mixture onto the bottom of an 8-inch springform pan and bake for 8 minutes. Allow to cool.
4. In a large bowl, beat the cream cheese until smooth. Add in the maple syrup and mix until combined. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla.
5. Pour the cream cheese mixture onto the cooled granola crust.
6. Bake for 40-45 minutes or until the center of the cheesecake is almost set.
7. Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate until completely chilled, at least 2 hours or overnight.
8. When ready to serve, sprinkle the toasted almonds over the top of the cheesecake. Slice and enjoy!