Olive Oil & Sea Salt Cheesecake

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Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/3 cup olive oil
• 1/4 teaspoon sea salt


• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 2 teaspoons pure vanilla extract


• 1/2 cup mini marshmallows
• 1/2 cup chopped walnuts
• 1/2 cup semisweet chocolate chips


• 1/4 cup bourbon
• 1/4 cup butterscotch chips

Instructions:

1. Preheat the oven to 325°F and grease a 9-inch springform pan.


2. In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, olive oil, and sea salt.
3. Press the mixture into the bottom of the prepared pan and bake for 10 minutes. Remove from the oven and let cool while preparing the filling.


4. In a mixing bowl, beat the cream cheese and 1 cup sugar until smooth.
5. Add the eggs one at a time, beating well after each addition.
6. Stir in the vanilla extract.


7. Stir in the mini marshmallows, chopped walnuts, and semisweet chocolate chips.
8. Pour the mixture into the prepared crust and bake for 55-60 minutes or until the center is set.
9. Remove from the oven and cool completely in the pan on a wire rack.


10. In a small saucepan, combine the bourbon and butterscotch chips over low heat.
11. Stir constantly until the butterscotch chips are melted and the mixture is smooth.
12. Remove from heat and let it cool slightly before pouring it over the cheesecake.
13. Refrigerate for at least 4 hours or overnight before serving.