Ingredients:
For the crust:
- 1 cup granola
- 1/4 cup melted butter
- 1/4 cup packed brown sugar
For the filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup fresh strawberries, sliced
Instructions:
- Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the granola, melted butter, and brown sugar. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- Make the filling: In a large bowl, beat the cream cheese until smooth. Gradually add the sugar, flour, and salt, beating until well combined. Beat in the eggs one at a time, then stir in the vanilla extract.
- Assemble the cheesecake: Pour the filling over the cooled crust. Arrange the sliced strawberries on top.
- Bake: Place the cheesecake in a large roasting pan. Pour hot water into the roasting pan to create a water bath (bain-marie), reaching about halfway up the sides of the springform pan. Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Cool: Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to cool. Remove the cheesecake from the water bath and refrigerate for at least 4 hours, or overnight, before serving.