In this recipe
Ingredients
Directions:
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Preheat the oven to 350 F and prepare a high top 6-inch round pan with parchment paper.
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Add the granola to a food processor and blend until fine crumbles form. Add in the melted coconut oil and pulse to combine. Reserve ¼ cup of the mixture and then pour the remaining mixture into the prepared pan.
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Use the bottom of a glass to press the mixture down. Bake for 7-9 minutes until golden. Let it cool.
- Meanwhile, add the cheesecake ingredients to a blender and blend until smooth. Transfer to the pan and use a spatula to spread out the cheesecake in an even layer. Chill overnight.
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Once chilled, melt the chocolate and coconut cream together and then spread over the cheesecake. Top with Purely Elizabeth Peanut Butter Cookie Granola and serve.
