Maple Granola Cheesecake with Chocolate Ganache Topping

Ingredients:

• 1 1/2 cups shortbread cookie crumbs
• 1/4 cup unsalted butter, melted
• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 3/4 cup granulated sugar
• 1/2 cup sour cream
• 1/2 cup maple syrup
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup granola, for topping
• 4 oz semi-sweet chocolate chips
• 1/4 cup heavy cream

Directions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. In a mixing bowl, combine the shortbread crumbs and melted butter. Mix well and press into the bottom of the prepared pan.
3. Bake for 10 minutes and let it cool.
4. In another mixing bowl, beat the cream cheese and sugar until creamy and smooth.
5. Add in the sour cream, maple syrup, and vanilla extract. Mix well and add eggs one at a time, mixing until just combined.
6. Pour the cheesecake filling into the cooled crust and smooth it out.
7. Bake for 50 minutes or until the edges are golden brown.
8. Turn off the oven and let the cheesecake cool down inside for 10 minutes.
9. Remove the cheesecake from the oven and let it cool completely before refrigerating for at least 4 hours.
10. Before serving, sprinkle granola on top of the cheesecake.
11. For the chocolate ganache topping, melt the chocolate chips and heavy cream in a bowl over a hot water bath, stirring occasionally until smooth.
12. Drizzle the chocolate ganache over the granola and serve.