Cornbread Crumble Cheesecake with Granola & Maple Filling

Ingredients:

• 1 1/2 cups cornbread crumbs
• 1/4 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 2 containers (16 oz each) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup maple syrup
• 3 large eggs
• 1 cup granola
• 1/4 cup toasted almonds, chopped

Instructions:

1. Preheat oven to 325°F (160°C).
2. In a mixing bowl, combine cornbread crumbs, melted butter, and granulated sugar. Press the mixture onto the bottom of a greased 9-inch springform pan.
3. In a separate mixing bowl, beat the softened cream cheese until smooth. Gradually add in the maple syrup and continue mixing until well combined.
4. Add the eggs, one at a time, beating well after each addition.
5. Gently fold in the granola.
6. Pour the cream cheese mixture over the cornbread crust in the springform pan.
7. Bake for about 55-60 minutes, or until the center is set and the edges are lightly browned.
8. Remove from the oven and let it cool on a wire rack for 10 minutes.
9. Run a knife around the edges of the pan to loosen the cheesecake. Remove the sides of the springform pan and let the cheesecake cool completely.
10. Once cooled, refrigerate for at least 4 hours or overnight.
11. Before serving, sprinkle the top with toasted almonds for added crunch and flavor.