Cinnamon Roll Cheesecake with Granola & Maple Filling and Salted Caramel Topping

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Ingredients:

• Cinnamon Roll base:
• 2 cups crushed cinnamon-flavored cereal
• 6 tablespoons unsalted butter, melted
• Cheesecake filling:
• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup pure maple syrup
• 1 cup granola
• Salted Caramel Topping:
• 1 cup granulated sugar
• 6 tablespoons unsalted butter
• 1/2 cup heavy cream
• 1/2 teaspoon kosher salt

Instructions:

1. Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) springform pan and set aside.
2. In a medium bowl, combine the crushed cereal and melted butter. Press the mixture firmly into the bottom of the prepared pan.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and maple syrup.
4. Pour half of the cheesecake filling into the prepared crust. Sprinkle the granola over the top of the filling. Pour the remaining filling over the granola.
5. Bake for 45-50 minutes, or until the cheesecake is set and the edges are golden brown.
6. While the cheesecake is baking, make the salted caramel topping. In a medium saucepan, heat the sugar over medium-high heat until it has melted and turned a deep amber color, stirring occasionally with a wooden spoon.
7. Remove the saucepan from the heat and stir in the butter until it has melted. Gradually whisk in the heavy cream until the mixture is smooth. Stir in the kosher salt. Allow the caramel to cool slightly.
8. When the cheesecake is done baking, remove it from the oven and let it cool to room temperature. Pour the salted caramel topping over the cheesecake and spread it evenly with a spatula.
9. Refrigerate the cheesecake for at least 2 hours, or until it is firm. Slice and serve.