Maple Pecan Granola Cheesecake with Chocolate Ganache Topping

Ingredients:

• 1 1/2 cups Maple Pecan Granola
• 1/4 cup unsalted butter, melted
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese, softened (24 oz total)
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup sour cream
• 1/2 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• 1/2 cup chopped pecans

Instructions:

1. Preheat the oven to 350°F. Grease the bottom and sides of a 9-inch springform pan.
2. Crush the granola into fine crumbs with a food processor or by placing it in a plastic bag and using a rolling pin. Mix the granola crumbs and melted butter together and press into the bottom of the prepared pan. Bake for 12-15 minutes or until lightly browned. Set aside to cool.
3. In a large mixing bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition.
4. Mix in the sour cream, maple syrup, vanilla extract, and salt until well combined. Pour the mixture into the cooled crust.
5. Bake for 45-50 minutes or until the edges are lightly browned and the center is set. Allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 4 hours or until cold.
6. To make the chocolate ganache topping, heat the heavy cream in a small saucepan just until it starts to simmer. Remove from the heat and add the chopped chocolate. Stir until smooth and let it cool for 5 minutes.
7. Pour the chocolate ganache over the chilled cheesecake and sprinkle the chopped pecans over the top. Allow the ganache to set in the refrigerator for 30 minutes before slicing and serving.