Olive Oil & Sea Salt Cheesecake with Berries & Cream Topping

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Ingredients

• 8 oz Olive oil & sea salt crackers, crushed
• 4 oz Unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups Granulated sugar
• 4 Large eggs, room temperature
• 1 tbsp Vanilla extract
• 1/4 tsp Salt
• 1/2 cup Sour cream, room temperature
• 1/2 cup Heavy cream, room temperature
• 1 cup Fresh berries (blueberries, raspberries, strawberries), washed and dried
• 1/2 cup Heavy cream, chilled
• 1 tbsp Powdered sugar

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch springform pan and set aside.
2. In a bowl, mix together the crushed Olive oil & sea salt crackers and melted butter until well combined. Press the mixture firmly into the bottom of the prepared springform pan.
3. Bake the crust for 10-15 minutes or until golden brown. Remove from the oven and let cool completely on a wire rack.
4. In a large bowl, cream the softened Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar together until light and fluffy, about 3 minutes.
5. Add the eggs one at a time, making sure to mix well after each addition. Stir in the vanilla extract and salt.
6. Add the sour cream and heavy cream to the mixture and mix until smooth.
7. Pour the mixture over the cooled crust and smooth the top with a spatula.
8. Bake the cheesecake for 45-50 minutes or until the edges are lightly golden and the center is almost set.
9. Turn off the oven and crack open the door. Let the cheesecake cool in the oven for 30 minutes before removing and letting it cool completely on a wire rack.
10. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight.
11. Before serving, prepare the berries and cream topping. In a bowl, whip the chilled heavy cream and powdered sugar until stiff peaks form.
12. Top the chilled cheesecake with the whipped cream and fresh berries. Serve and enjoy!