Rosemary & Olive Oil Cheesecake with Whiskey & Chocolate Filling and Blood Orange & Grapefruit Topping

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/4 cup finely chopped fresh rosemary leaves
• 1/4 cup olive oil
• 4 (8 oz) containers NORMAN’S KOSHER CHOLOV YISROEL CREAM CHEESE, softened
• 1 1/2 cups granulated sugar
• 1/4 cup all-purpose flour
• 4 eggs
• 1/3 cup whiskey
• 1/2 cup semisweet chocolate chips, melted
• 1 cup blood orange juice
• 1/2 cup grapefruit juice
• 2 tablespoons cornstarch
• 1/4 cup granulated sugar

Instructions:

1. Preheat oven to 350°F. Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, combine the graham cracker crumbs, sugar, rosemary and olive oil. Press the mixture onto the bottom of the prepared pan in an even layer.
3. In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add the sugar and flour and beat until well combined.
4. Add the eggs, one at a time, beating well after each addition. Stir in the whiskey and melted chocolate.
5. Pour the filling over the crust, spreading it evenly with a spatula.
6. Bake the cheesecake for 50-60 minutes or until the edges are slightly golden and the center is set.
7. Meanwhile, prepare the topping. In a small saucepan, combine the blood orange juice, grapefruit juice, cornstarch and sugar. Whisk until no lumps remain.
8. Heat over medium-high heat, stirring constantly, until the mixture thickens and comes to a boil. Reduce the heat to low and let simmer for 2-3 minutes.
9. Remove from heat and let cool to room temperature.
10. Once the cheesecake has cooled to room temperature, cover it with plastic wrap and refrigerate for at least 2 hours or overnight.
11. Before serving, pour the blood orange and grapefruit topping over the cheesecake, spreading it evenly with a spatula.