Cinnamon Roll Granola Cheesecake with Pineapple & Kiwi Topping

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Ingredients:

• 1 package of Cinnamon Roll mix
• 2 tablespoons of melted unsalted butter
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24 oz)
• 1 cup of granola
• 1/2 cup of maple syrup
• 3 eggs
• 1 can of crushed pineapple
• 2 kiwis, peeled and sliced

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a mixing bowl, prepare the cinnamon roll mix according to package instructions. Add the melted butter and mix well. Press the mixture onto the bottom of a 9-inch springform pan and bake for 10 minutes or until lightly golden.
3. In a separate mixing bowl, beat the cream cheese until smooth. Add the granola and maple syrup and mix well. Add the eggs, one at a time, and mix until fully combined.
4. Pour the cream cheese mixture onto the baked crust and smooth the top with a spatula. Bake for 35 to 40 minutes or until the edges are lightly golden and the center is almost set.
5. Remove the cheesecake from the oven and let it cool on a wire rack for 30 minutes.
6. In a blender or food processor, blend the crushed pineapple until smooth. Pour it over the cooled cheesecake and spread it evenly. Cover the cheesecake and refrigerate it for at least 2 hours.
7. When ready to serve, place the kiwi slices on top of the cheesecake.