Ginger Snap Dream Cheesecake with Granola & Maple filling and Pineapple & Kiwi topping

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Ingredients:

• 2 cups Ginger Snap cookie crumbs
• 6 tablespoons unsalted butter, melted
• 3 containers (8 oz each) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 1 cup granola
• 1/4 cup maple syrup
• 1 cup diced pineapple
• 1 cup diced kiwi

Instructions:

1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a medium bowl, combine the Ginger Snap cookie crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon juice.
4. In a separate bowl, mix together the granola and maple syrup.
5. Pour half of the cream cheese mixture over the crust in the pan. Sprinkle half of the granola mixture evenly over the cream cheese.
6. Pour the remaining cream cheese mixture over the granola layer. Top with the remaining granola mixture.
7. Bake in the preheated oven for 50-55 minutes, or until the center is set and the edges are golden brown.
8. Remove the cheesecake from the oven and let it cool in the pan for 10 minutes. Then, run a knife around the edge of the pan to loosen the cheesecake before removing the pan sides.
9. Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.
10. Before serving, garnish the cheesecake with diced pineapple and kiwi to your preference.
11. Slice, serve, and enjoy!