Cayenne Pepper & Dark Chocolate Cheesecake with Granola & Maple Filling and Peach & Mango Topping

Ingredients:

• 1 1/2 cups Cayenne Pepper & Dark Chocolate cookies, crushed
• 6 tablespoons unsalted butter, melted
• 2 containers Norman's Kosher Cholov Yisroel Cream Cheese (16oz total), softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup maple syrup
• 1/4 cup granola
• 1/2 cup chopped peaches
• 1/2 cup chopped mangoes

Directions:

1. Preheat oven to 325°F. Grease an 8-inch springform pan.
2. In a medium bowl, mix together the Cayenne Pepper & Dark Chocolate cookie crumbs and melted butter. Press mixture into the bottom of the prepared pan and set aside.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy. Add in eggs, vanilla extract, and salt and continue beating until well combined.
4. Mix in maple syrup and granola and pour batter over the crust in the prepared pan.
5. Bake for 40-45 minutes, until the edges are set but the center is still slightly jiggly.
6. Remove cheesecake from the oven and let cool for 15 minutes. Then, run a knife around the edges of the pan to loosen the cheesecake and remove the springform ring.
7. Let the cheesecake cool to room temperature, then chill in the refrigerator for at least 2 hours or overnight.
8. Before serving, top with chopped peaches and mangoes.