Crust

3 cups of your favorite granola

6 TBS of Earth Balance butter, melted

3 TBS of honey

Filling

16 0z of soy cream cheese

8 oz of soy sour cream

1/2 cup of honey

1/4 cup of maple syrup

4 TBS flour (preferably unbleached, unbromated)

1 tsp vanilla

1 tsp sea salt

Peanut butter Chocolate sauce

1 cup of vegan chocolate chips

4 TBS of Earth Balance butter

1/2 cup of  organic peanut butter (we like crunchy)

1/4 cup of maple syrup

Preheat the oven to 325 degrees.  Grind the granola in a high-powered blender for about 1 minutes. Mix the granola (powder), melted butter, and honey in a bowl.  Press the mixture into a spring-form pan (cheesecake pan).

Blend the filling ingredients together (in a mixer or blender).  Whip until smooth and pour over the crust.  Bake for 40-50 minutes or until golden brown.  Remove from heat and cool on counter.  Refrigerate for at least 2 hours.

For the topping mix all ingredients in a sacue pan over LOW heat.  Mix until the chocolate is melted.  Serve warm over the chilled cheesecake.