Creamy Maple Peanut Butter Cheesecake

Ingredients

• 1 cup Ginger Snap cookies, crushed
• 1 1/2 cups Granola, slightly crushed
• 1/4 cup Unsalted Butter, melted
• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup Maple Syrup
• 4 Eggs
• 1 tsp Vanilla Extract
• 1/2 cup Peanut Butter Cups, chopped
• 1/4 cup Heavy Cream

Directions

1. Preheat oven to 350°F.
2. In a mixing bowl, combine the Ginger Snap cookies, granola, and melted butter. Mix well and press onto the bottom of a 9-inch springform pan. Freeze for 10 minutes.
3. In another mixing bowl, beat the cream cheese until smooth. Gradually add in maple syrup, eggs, and vanilla extract; mix well.
4. Pour the cream cheese mixture over the crust and bake in the preheated oven for 45 minutes or until the center is almost set.
5. Let cool to room temperature, then chill in the refrigerator for at least 4 hours.
6. Melt peanut butter cups and heavy cream in a small saucepan over low heat. Stir until smooth.
7. Top the cheesecake with the melted peanut butter cups mixture.
8. Serve and enjoy!