Olive Oil & Sea Salt Cheesecake with Fig & Olive Tapenade Topping

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Ingredients:

• 2 cups of graham cracker crumbs
• 1/2 cup of olive oil
• 1/2 teaspoon of sea salt
• 16oz of Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup of sugar
• 2 tablespoons of lemon juice
• 2 eggs
• 1 cup of fig & olive tapenade

Instructions:

1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the graham cracker crumbs, olive oil, and sea salt. Mix thoroughly.
3. Press the crust mixture into the bottom of a 9-inch springform pan.
4. In a separate mixing bowl, combine Norman's Kosher Cholov Yisroel Cream Cheese and sugar. Mix until smooth.
5. Add in lemon juice and eggs, one at a time, and mix until well combined.
6. Pour the filling over the crust and smooth the top with a spatula.
7. Bake for 35-40 minutes or until the edges are slightly browned and the center is almost set.
8. Remove from the oven and let it cool for 10 minutes.
9. Spread fig & olive tapenade on top of the cheesecake.
10. Chill in the refrigerator for at least 3 hours or until set.
11. Serve and enjoy!