Olive & Lemon Cheesecake with Peanut Butter Cup Topping

Ingredients:

• 1 1/2 cups vanilla wafer crumbs
• 1/3 cup olive oil
• 1/4 cup granulated sugar
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup granulated sugar
• 2 eggs
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 10 peanut butter cups, chopped

Instructions:

1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the vanilla wafer crumbs, olive oil, and 1/4 cup granulated sugar. Mix well to combine.
3. Press mixture into the bottom of a 9-inch springform pan. Bake for 8 minutes or until lightly golden. Remove from oven and set aside to cool.
4. In a mixing bowl, beat 16 oz of Norman's Kosher Cholov Yisroel Cream Cheese with 3/4 cup of granulated sugar until creamy. Beat in the eggs, one at a time, until well combined.
5. Add in the lemon juice, lemon zest, salt, and vanilla extract, and continue to beat until smooth.
6. Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
7. Bake for 35-40 minutes or until the cheesecake filling is set and the edges are lightly golden.
8. Remove from the oven and allow to cool for 10 minutes before removing the cheesecake from the springform pan and letting it cool to room temperature on a wire rack.
9. Once cooled, top the cheesecake with the chopped peanut butter cups. Serve and enjoy!