Chili Maple Crunch Cheesecake

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Ingredients:

• Chilli Pepper & Caramel base:
• 1 cup graham cracker crumbs
• 1/2 cup crushed chili pepper & caramel flavored cookies
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• Granola & Maple filling:
• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese (16 oz), at room temperature
• 1/2 cup granulated sugar
• 3/4 cup pure maple syrup
• 1 tsp vanilla extract
• 3 eggs
• 1 cup granola
• Candied Pecans topping:
• 1 cup pecan halves
• 2 tbsp unsalted butter
• 1/4 cup brown sugar
• Extra toppings (optional):
• Whipped cream
• Maple syrup for drizzling

Instructions:

1. Preheat oven to 325°F.
2. In a mixing bowl, combine graham cracker crumbs, crushed cookies, and granulated sugar. Add melted butter and mix until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Set aside to cool.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, granulated sugar, maple syrup, and vanilla extract until smooth.
5. Add eggs, one at a time, and beat until well combined.
6. Stir in the granola and pour the mixture over the cooled crust.
7. Bake for about 1 hour or until the cheesecake is set and slightly golden on top.
8. Remove from the oven and let cool to room temperature.
9. For the topping, melt butter in a non-stick skillet over medium heat.
10. Add pecans and brown sugar, toss to coat and cook for 3-4 minutes or until pecans are caramelized and fragrant.
11. Let cool and sprinkle over the cheesecake.
12. Refrigerate for at least 3 hours or overnight.
13. Release the cheesecake from the pan and serve chilled.
14. Add whipped cream and drizzle with maple syrup if desired.