Thyme & Lemon Cheesecake with Granola & Maple Filling and Fudge Brownie Topping

Ingredients:

• 2 cups Thyme & Lemon flavored granola
• 3 tablespoons unsalted butter, melted
• 14 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened to room temperature
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup pure maple syrup
• 1 tablespoon vanilla extract
• 1 cup chopped fudge brownies

Instructions:

1. Preheat your oven to 325°F (160°C).
2. In a food processor, pulse 2 cups of Thyme & Lemon flavored granola until finely ground and add melted unsalted butter. Mix until the crumbs are coated with butter.
3. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool completely.
4. Using an electric mixer, beat 14 oz. Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar on medium speed until light and fluffy, about 3 minutes.
5. Add the eggs, one at a time, beating well after each addition.
6. Stir in the pure maple syrup and vanilla extract.
7. Pour the mixture onto the cooled crust and sprinkle with chopped fudge brownies.
8. Bake for 35-40 minutes until the edges are slightly golden and the center is just set. Remove from the oven and let cool on a wire rack for 10 minutes.
9. Run a knife around the edges of the cheesecake to prevent it from sticking and remove the sides of the springform pan.
10. Let the cheesecake cool for another hour and then refrigerate for at least 3 hours before serving.