Maple Granola Almond Cheesecake

Ingredients:

• Almond Flour Base:
• 1 1/2 cups almond flour
• 1/4 cup melted butter
• 2 tablespoons sugar
• 1/4 teaspoon salt
• Granola & Maple Filling:
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup maple syrup
• 2 tablespoons all-purpose flour
• 2 eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup granola
• Pineapple & Kiwi Topping:
• 1/2 cup pineapple chunks
• 1/2 cup kiwi chunks
• 2 tablespoons sugar

Instructions:

1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the almond flour, melted butter, sugar, and salt. Press the mixture into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then remove from the oven and set aside to cool.
3. In a mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until smooth. Add the maple syrup, flour, eggs, and vanilla extract, and continue to beat until everything is well combined.
4. Pour the cheesecake batter over the baked crust, then sprinkle the granola over the top of the batter.
5. Bake for 45-55 minutes, or until the cheesecake is set. Remove from the oven and set aside to cool.
6. Mix the pineapple, kiwi, and sugar in a bowl, and spoon the mixture over the top of the cooled cheesecake.
7. Cover and chill the cheesecake in the refrigerator for at least 2 hours before slicing and serving.