Apple Pie Cheesecake with Olive Oil & Lemon Filling and Toffee Crunch Topping

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 2 cups diced apples
• 1/4 cup granulated sugar
• 1/2 tsp cinnamon
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24 oz total)
• 3/4 cup granulated sugar
• 3 eggs
• 1/2 cup olive oil
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 1/2 cup toffee bits

Directions:

1. Preheat the oven to 325°F.
2. In a bowl, mix together the graham cracker crumbs and melted butter until combined.
3. Press the mixture into the bottom of a 9-inch springform pan and set aside.
4. In a separate bowl, toss the diced apples with 1/4 cup sugar and cinnamon.
5. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and 3/4 cup sugar until smooth.
6. Add in the eggs, one at a time, mixing well after each addition.
7. Mix in the olive oil, lemon juice, and vanilla extract until well combined.
8. Add the apple mixture to the cream cheese mixture and gently fold together.
9. Pour the mixture onto the prepared crust.
10. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
11. Remove from the oven and let cool to room temperature before refrigerating for at least 2 hours.
12. Sprinkle the toffee bits over the top of the cheesecake before serving.