Olive Oil & Sea Salt Cheesecake with Tiramisu Filling and Kahlua & Espresso Topping

Ingredients:

• 1 1/2 cups crushed graham crackers
• 1/4 cup granulated sugar
• 6 tablespoons Olive Oil
• 1/4 teaspoon Sea Salt
• 3 containers (24oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups granulated sugar
• 3 tablespoons all-purpose flour
• 4 large eggs
• 1/2 cup heavy cream
• 2 tablespoons instant espresso powder
• 3 tablespoons Kahlua
• 1/3 cup powdered sugar
• 1/2 cup mascarpone cheese
• 1/2 teaspoon vanilla extract
• Cocoa powder, for dusting

Instructions:

1. Preheat the oven to 350°F and grease a 9-inch springform pan.
2. In a bowl, mix together the crushed graham crackers, 1/4 cup sugar, Olive Oil, and Sea Salt until well combined. Press the mixture evenly into the bottom of the prepared pan.
3. Bake for 10 minutes, or until lightly golden. Remove from the oven and let cool while you prepare the filling.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add the granulated sugar and flour and beat until smooth.
5. Beat in the eggs one at a time until well combined.
6. Stir in the heavy cream and pour the mixture over the crust.
7. Bake for 45 to 50 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and let cool completely.
8. In a small bowl, whisk together the instant espresso powder and Kahlua until the espresso dissolves.
9. In a separate bowl, beat the powdered sugar, mascarpone cheese, and vanilla extract until smooth. Add the espresso mixture and beat until well combined.
10. Spread the tiramisu mixture evenly over the cooled cheesecake and refrigerate for at least 4 hours or overnight.
11. Before serving, dust the top of the cheesecake with cocoa powder.