Thyme & Lemon Cheesecake with Olive Oil & Toffee Crunch Topping

Thyme & Lemon Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 2 tbsp fresh thyme, chopped
• 6 tbsp unsalted butter, melted
• zest of 1 lemon

Olive Oil & Lemon Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1/3 cup olive oil
• 3 tbsp fresh lemon juice
• 1 tsp vanilla extract
• zest of 2 lemons

Toffee Crunch Topping

• 1/2 cup granulated sugar
• 1/2 cup unsalted butter
• 1/2 tsp sea salt
• 1/2 cup toffee bits

Preheat oven to 325°F and grease a 9-inch springform pan.

Thyme & Lemon Base:

1. In a medium bowl, combine graham cracker crumbs, sugar, thyme, melted butter, and lemon zest. Mix until well combined.
2. Press mixture evenly into the bottom of the prepared pan and bake for 10 minutes. Allow to cool completely.

Olive Oil & Lemon Filling:

1. In a large bowl, beat cream cheese and sugar until light and fluffy.
2. Beat in eggs, one at a time, until well incorporated.
3. Mix in olive oil, lemon juice, vanilla extract, and lemon zest until smooth.
4. Pour mixture over the cooled crust and bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Allow to cool for a few minutes.

Toffee Crunch Topping:

1. In a small saucepan, heat sugar, butter, and salt over medium heat, stirring constantly, until the mixture turns a deep amber color, approximately 7-10 minutes.
2. Remove from heat and stir in toffee bits.
3. Pour the toffee mixture over the cheesecake and spread evenly. Allow to cool completely.

Cover with plastic wrap and chill in the refrigerator for at least 4 hours or overnight. Serve chilled and enjoy!