Maple Granola Cheesecake with Carrot Cake Crust

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Ingredients:

• 1 1/2 cups of shredded carrots
• 1/2 cup of brown sugar
• 1/4 cup of granulated sugar
• 1/2 teaspoon of cinnamon
• 1/2 teaspoon of nutmeg
• 1/2 teaspoon of salt
• 1 1/2 cups of granola
• 1/2 cup of melted butter
• 16 oz of Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup of maple syrup
• 2 teaspoons of vanilla extract
• 4 eggs
• Whipped cream for topping

Instructions:

1. Preheat your oven to 350°F.
2. Mix the shredded carrots, brown sugar, granulated sugar, cinnamon, nutmeg, and salt in a bowl.
3. Place the granola into a food processor and pulse until the granola is cleanly broken down into small pieces.
4. Add the granola and melted butter to the bowl of shredded carrots and mix everything together thoroughly.
5. Press the carrot cake mixture into the bottom of a 9 inch springform pan. Make sure the crust is tightly packed.
6. Bake the crust in the preheated oven for 10-12 minutes, or until the edges appear golden brown.
7. Reduce the oven temperature to 325°F.
8. In a separate bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
9. Gradually add in the maple syrup and vanilla extract, and beat to combine.
10. Add the eggs one at a time, beating well after each addition.
11. Pour the cheesecake batter over the cooled crust and spread it evenly.
12. Bake for 40-45 minutes, or until the cheesecake is set around the edges and slightly jiggly in the center.
13. Let the cheesecake cool to room temperature before you refrigerate it. Let the cheesecake chill in the fridge for at least 4 hours before serving.
14. Top with whipped cream before serving.