Olive Oil & Sea Salt Cheesecake with Fudge Brownie Topping

Ingredients:

• 1½ cups graham cracker crumbs
• ⅓ cup olive oil
• 1 tsp sea salt
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup fudge brownie pieces
• 3 tbsp heavy cream

Instructions:

1. Preheat oven to 350°F.
2. In a bowl, combine graham cracker crumbs, olive oil, and sea salt. Mix until well combined.
3. Press mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Remove from oven and let cool.
4. In a mixing bowl, beat cream cheese until smooth. Add in sugar and beat until well combined.
5. Add in eggs, one at a time, and vanilla extract. Beat until mixture is smooth.
6. Pour mixture into the cooled crust and bake for 50-55 minutes or until the center is set. Remove from oven and let cool.
7. In a separate bowl, microwave fudge brownie pieces and heavy cream until melted. Stir until well combined.
8. Pour the fudge brownie mixture over the cooled cheesecake and spread evenly.
9. Refrigerate cheesecake for at least 2 hours before serving.