Brie & Cranberry Cheesecake with Olive Oil & Lemon Filling and Pineapple & Kiwi Topping

Brie & Cranberry Base Ingredients:

• 6 oz Brie cheese, rind removed and diced
• 1 cup cranberries, fresh or frozen
• 1 cup graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted

Olive Oil & Lemon Filling Ingredients:

• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sugar
• 1/4 cup olive oil
• 2 eggs
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest

Pineapple & Kiwi Topping Ingredients:

• 1 cup diced pineapple
• 2 kiwis, peeled and diced
• 1/4 cup sugar
• 1/4 cup water

Directions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. In a food processor, pulse the Brie and cranberries until finely chopped.
3. Add the graham cracker crumbs, sugar, and melted butter and pulse until combined.
4. Press the mixture into the bottom of the prepared pan.
5. Bake for 10 minutes, then let cool.
6. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth.
7. Beat in the olive oil, eggs, lemon juice, and lemon zest until well combined.
8. Pour the filling over the cooled crust and smooth the top with a spatula.
9. Bake for 30 to 35 minutes, or until the filling is set.
10. Let cool to room temperature, then chill in the refrigerator for at least 2 hours or overnight.
11. In a small saucepan, combine the pineapple, kiwis, sugar, and water.
12. Cook over medium-high heat, stirring occasionally, until the fruit is tender and the mixture has thickened, about 10 minutes.
13. Let cool, then spoon over the chilled cheesecake.
14. Serve and enjoy!