Romancing the Rosemary Cheesecake

Ingredients:

• 1 cup granola
• 1/4 cup maple syrup
• 4 tablespoons olive oil
• 1 tablespoon fresh rosemary, diced
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 1/2 teaspoon vanilla extract
• 4 oz bittersweet chocolate, chopped
• 1/2 cup heavy cream

Instructions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan.
2. In a food processor, pulse granola until finely ground. Add maple syrup, 2 tablespoons olive oil, and rosemary. Pulse until combined. Press mixture into bottom of prepared pan.
3. Using an electric mixer, beat Norman's Kosher Cholov Yisroel Cream Cheese until creamy. Gradually add sugar and beat until smooth. Beat in eggs one at a time. Mix in vanilla extract. Pour mixture over crust and smooth top.
4. Bake until set and golden around edges, about 45-50 minutes. Let cool completely and refrigerate at least 4 hours.
5. Place chocolate in a heatproof bowl. In a small saucepan, heat remaining 2 tablespoons olive oil and heavy cream over medium heat. When mixture is hot, pour over chocolate. Let sit for 2 minutes before whisking until smooth. Let cool for 10 minutes.
6. Pour ganache over cheesecake and smooth with a spatula. Let cool in refrigerator for 30 minutes.