Citrus Bliss Cheesecake

Graham Cracker Base:

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar

Olive Oil & Lemon Filling:

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 2 teaspoons finely grated lemon zest

Whipped Cream Topping:

• 1 cup heavy cream
• 2 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F. Grease bottom and sides of a 9-inch springform pan.
2. In a medium bowl, combine graham cracker crumbs, melted butter and sugar. Press mixture evenly onto the bottom of the pan. Bake for 10 minutes and then cool on a wire rack.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar with an electric mixer on high speed until light and fluffy. Beat in eggs, olive oil, lemon juice and lemon zest. Pour mixture over the cooled crust.
4. Bake until cheesecake is set at the edges and slightly jiggly in the center, about 50 minutes. Turn off oven and leave cheesecake in oven for another 10 minutes.
5. Remove cheesecake from oven and run a knife around the edge of pan to loosen cheesecake. Let the cheesecake cool to room temperature in the springform pan and then refrigerate for at least 2 hours.
6. In a medium bowl, beat heavy cream, sugar, and vanilla extract with an electric mixer on high speed until soft peaks form. Remove cheesecake from springform pan and spread whipped cream evenly over the top of cheesecake.
7. Slice and serve.