Olive Oil & Sea Salt Cheesecake with Salted Caramel and Berries & Cream Topping

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Ingredients:

• 1 1/2 cups of graham cracker crumbs
• 1/4 cup of granulated sugar
• 1/4 cup of extra-virgin olive oil
• 1/2 teaspoon of sea salt
• 16 oz of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup of granulated sugar
• 1/4 cup of all-purpose flour
• 4 large eggs
• 1 cup of heavy cream
• 1/2 cup of caramel sauce
• 1/2 teaspoon of sea salt
• 1 cup of mixed berries (blueberries, raspberries, and strawberries)
• 1/4 cup of granulated sugar
• 1/2 cup of heavy cream

Instructions:

1. Preheat the oven to 350°F.
2. In a bowl, mix together the graham cracker crumbs, sugar, olive oil, and sea salt until well-combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10-12 minutes, then let cool.
3. In a large mixing bowl, beat the cream cheese until smooth. Gradually beat in the sugar and flour. Beat in the eggs one at a time, just until blended. Stir in the heavy cream.
4. Pour the cream cheese mixture over the cooled crust. Bake for 45-50 minutes until the edges are lightly golden and the center is set. Let cool completely.
5. In a small saucepan, combine the caramel sauce and salt. Cook over medium heat, stirring constantly, until the sauce has thickened slightly. Pour the salted caramel over the cooled cheesecake.
6. In a small bowl, mix together the mixed berries and sugar. Let sit for 10 minutes until the berries have released their juices.
7. In a separate bowl, beat the heavy cream until stiff peaks form. Spoon the whipped cream over the cheesecake and spread evenly. Top with the macerated berries.
8. Chill the cheesecake for at least 2 hours before serving.