Ginger Snap, Granola & Maple Cheesecake

Ingredients:

• 1 1/2 cups ginger snap cookie crumbs
• 1/2 cup granola
• 1/4 cup pure maple syrup
• 4 containers (8 oz each) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 4 large eggs
• 1/4 cup sour cream
• 1 teaspoon pure vanilla extract
• 1 cup salted pistachios, chopped

Directions:

1. Preheat oven to 325°F.
2. Combine ginger snap cookie crumbs, granola, and maple syrup in a medium bowl.
3. Press mixture evenly into bottom of 9-inch springform pan.
4. Bake for 10 minutes.
5. Beat cream cheese and sugar in a large bowl with an electric mixer until smooth.
6. Add eggs, one at a time, beating well after each addition.
7. Stir in sour cream and vanilla extract.
8. Pour mixture into prepared crust.
9. Bake for 55 to 60 minutes or until center is almost set.
10. Cool on a wire rack for 10 minutes.
11. Run knife around rim of pan to loosen cake.
12. Cool completely before removing rim of pan.
13. Refrigerate cheesecake for at least 4 hours, or overnight for best results.
14. When ready to serve, sprinkle chopped salted pistachios on top of cheesecake.