Cinnamon Roll Granola Cheesecake with Maple Filling and Whipped Cream Topping

Ingredients:

• 1 1/2 cups Cinnamon Roll cookie crumbles
• 6 tablespoons unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granola
• 1/2 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 2 tablespoons confectioners' sugar

Instructions:

1. Preheat the oven to 350°F. Grease an 8-inch springform pan.
2. In a medium bowl, mix together the Cinnamon Roll cookie crumbles and melted butter until combined. Press the mixture into the prepared pan.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth using an electric mixer. Gradually mix in the granola, maple syrup, and vanilla extract until fully combined.
4. Spoon the mixture onto the crust and smooth the top with a spatula.
5. Bake for 30-35 minutes or until the center is almost set but still slightly jiggly.
6. Let the cheesecake cool to room temperature, then transfer to the refrigerator and chill for at least 3 hours or overnight.
7. In a medium bowl, whisk the heavy cream and confectioners' sugar until stiff peaks form.
8. Top the cheesecake with whipped cream and serve.