Directions

1. Preheat oven to 350° then grease a 9x13 baking dish with butter and set aside.
2. Use a food processor and add in your Sola Granola and melted butter and pulse together until combined into a crumb. Careful to not over mix.
3. Pour crumb mixture evenly into your prepped baking dish, then press with a spatula to pat it tightly down. Bake for 10 minutes, then set aside.
4. Beat together your sugar and cream cheese, then add your eggs, milk, lemon juice, and vanilla. Mix till everything is perfectly smooth. Spread evenly over your cooked Sola Granola crust.
5. Blend your raspberries in a food processor or blender, then press through a mesh strainer into a bowl to remove any seeds or solids from your puree. Mix the raspberry liquid with 2 tbsp. of sugar. Once sugar is dissolved, dot the cheesecake mixture with little circles of raspberry, then use a toothpick to mix the puree in circles and squiggles until you have a lovely marble pattern.
6. Bake for 40-45 minutes until the edges are slightly brown and the center is a little soft. Cool on a baking rack, then refrigerate for 3-4 hours before cutting into squares. Enjoy!