Olive Oil & Sea Salt Cheesecake with Granola & Maple Filling and Hot fudge Topping

Ingredients:

• Olive Oil & Sea Salt flavored crackers - 6 oz
• Unsalted butter, melted - 4 tbsp
• Granola - 1 cup
• Maple syrup - 1/4 cup
• Norman's Kosher Cholov Yisroel Cream Cheese - 24 oz
• Sugar - 1 1/2 cups
• Eggs - 4, room temperature
• Sour cream - 1 cup, room temperature
• Vanilla extract - 2 tsp
• Salt - 1/2 tsp
• Semi-sweet chocolate chips - 1/2 cup
• Heavy cream - 1/2 cup

Instructions:

1. Preheat oven to 350°F.
2. To make the crust, crush the Olive Oil & Sea Salt flavored crackers in a food processor until fine crumbs form. Add melted butter and pulse until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan.
3. Bake the crust for 10 minutes, then remove from the oven and let cool completely.
4. In a small bowl, mix granola and maple syrup until evenly coated.
5. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add sugar and beat until well combined.
6. Add eggs, one at a time, mixing well between each addition. Add sour cream, vanilla extract, and salt. Mix until smooth.
7. Add the granola mixture to the cream cheese mixture and gently fold until evenly distributed.
8. Pour the mixture into the prepared crust and smooth the surface with a spatula.
9. Bake for 45-55 minutes, or until the edges are set but the center still jiggles slightly.
10. Turn off the oven and let the cheesecake cool inside for 30 minutes.
11. Remove the cheesecake from the oven and run a knife around the edge of the pan to loosen the cheesecake. Let it cool to room temperature, then refrigerate for at least 4 hours, or overnight.
12. To make the hot fudge topping, melt chocolate chips and heavy cream in a double boiler or in the microwave, stirring until smooth.
13. Pour the hot fudge sauce over the cheesecake, slice, and serve.