Cheesecake with Granola & Maple Filling and Berries & Cream Topping

Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted

Granola & Maple Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sugar
• 1/4 cup maple syrup
• 3 eggs
• 1 tsp vanilla extract
• 1 cup granola

Berries & Cream Topping

• 1/2 cup heavy cream
• 1/4 cup powdered sugar
• 1/2 cup mixed berries (raspberries, blueberries, strawberries)

Instructions:

1. Preheat the oven to 350 degrees F. Grease a 9-inch springform pan.
2. In a bowl, mix together the graham cracker crumbs, sugar and melted butter until well combined. Press the mixture onto the bottom of the greased pan and bake for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
3. In a mixing bowl, beat the cream cheese and sugar until smooth. Add in the maple syrup, eggs, and vanilla extract and mix until well combined. Stir in the granola and pour the mixture over the graham cracker crust.
4. Bake for 35-40 minutes or until the center is almost set. Remove from the oven and let it cool to room temperature. Chill in the refrigerator for at least 2 hours before serving.
5. In a separate bowl, beat the heavy cream and powdered sugar until stiff peaks form. Top the cheesecake with the whipped cream and mixed berries before serving.