Ginger Snap Cheesecake with Granola & Maple Filling and Toffee Crunch Topping

Ingredients

• 2 cups Ginger Snap cookie crumbs
• 1/4 cup unsalted butter, melted
• 2 containers (8 oz each) Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup pure maple syrup
• 1/2 teaspoon vanilla extract
• 1 cup granola
• 1/2 cup toffee bits

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix together the Ginger Snap cookie crumbs and melted butter.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth.
5. Add the eggs, one at a time, mixing well after each addition.
6. Mix in the maple syrup and vanilla extract.
7. Pour the cream cheese mixture over the ginger snap crust and smooth the top.
8. Bake for 30-35 minutes or until set.
9. Remove from the oven and let cool to room temperature.
10. Top with granola and toffee bits.
11. Refrigerate for at least 3 hours before serving.