Olive Oil & Sea Salt Cheesecake with Granola & Maple Filling and Fudge Brownie Topping

Ingredients:

• 1 ½ cups of granola
• 4 tablespoons of olive oil
• 1 teaspoon of sea salt
• 24 ounces of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup of sugar
• 4 eggs
• 2 tablespoons of maple syrup
• 1 teaspoon of vanilla extract
• 1 cup of fudge brownie mix
• ⅓ cup of water
• 2 tablespoons of vegetable oil

Instructions:

1. Preheat the oven to 350°F.
2. In a food processor, pulse the granola until finely ground.
3. Add olive oil and sea salt to the ground granola and process until a dough forms.
4. Press the granola dough into the bottom of a 9-inch springform pan and bake for 10 minutes.
5. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until creamy.
6. Add eggs, one at a time, beating well after each addition.
7. Add maple syrup and vanilla extract and mix until well combined.
8. Pour the cheesecake mixture over the granola crust and smooth the surface with a spatula.
9. Bake for 40-45 minutes or until the cheesecake is set but still slightly jiggly in the center.
10. Cool the cheesecake to room temperature, then refrigerate for at least 2 hours.
11. Prepare the fudge brownie mix by combining it with water and vegetable oil.
12. Spoon the brownie mixture over the chilled cheesecake and spread it evenly.
13. Bake for 15-20 minutes or until the brownie topping is set.
14. Cool the cheesecake to room temperature, then refrigerate again for at least 2 hours before serving.