IceBox Cheesecake with Granola Crust

Directions

• Stovetop Granola:
• In a large skillet toast the oats over medium to medium high heat – stir to keep from burning; they should be rich and golden brown but not burnt
• Once the oats are done, add the honey, sea salt, cinnamon and sugar*- see below for sugar subs
• Cook for about 1-2 minutes longer and remove from heat to cool completely
• Once cool, put in a blender or food processor until it is mostly crumbs – leave a few ‘oaty’ bits for texture
• Assemble the Crust: add extra butter – or chopped dates – to help the crumbs hold their shape – in the final blending or blend in by hand
• Press the granola crumb mixture into a greased 10″ cake pan – or line with plastic wrap if you would like to get it out of the pan in one piece. Set aside or freeze until the filling is ready
• Cheesecake Filling:
• Blend the cram cheese, honey and sour cream til smooth
• Add zest and gently fold in the whipped cream
• It may help to do this in small batches to keep the whipped cream from de-flating
• Pour into the prepared crust and freeze for several hours – or till solid
• To Serve:
• Remove from freezer – it may take a few minutes to soften enough to slice – keep in freezer when done slicing
• Serve with your favorite fresh fruit or other favorite topping
• *For reduced sugar and Keto: use a paleo crust recipe that uses flax, nuts or nut flours. The crust can be omitted by using muffin tins or silicone muffin cup. Natural sweeteners – like stevia -or chopped/pureed dates can be substituted for honey or sugar.