Maple Pecan Olive Oil & Lemon Cheesecake with Chocolate Ganache

Ingredients:

• Maple Pecan Base:
• 1 cup graham cracker crumbs
• 1/2 cup pecans, chopped
• 1/4 cup pure maple syrup
• 1/4 cup unsalted butter, melted
• Olive Oil & Lemon Filling:
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup granulated sugar
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 3 large eggs
• Chocolate Ganache Topping:
• 4 oz semi-sweet chocolate chips
• 1/4 cup heavy cream

Instructions:

1. Preheat oven and prepare springform pan: Preheat oven to 350°F (180°C). Lightly grease a 9-inch springform pan with cooking spray.
2. Prepare the base: In a bowl, mix together the graham cracker crumbs, pecans, maple syrup, and melted butter. Press the mixture onto the bottom of the prepared springform pan. Bake for 10 minutes, then remove and let cool.
3. Prepare the filling: In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until creamy. Add in the olive oil, lemon juice, and lemon zest, and beat until combined. Add in the eggs, one at a time, and mix until just combined. Pour the mixture onto the cooled crust.
4. Bake the cheesecake: Bake for 35-40 minutes, or until the edges are lightly golden and the center is almost set. Let the cheesecake cool to room temperature, then refrigerate for at least 2 hours or until chilled.
5. Prepare the ganache: In a heatproof bowl, melt the chocolate chips and heavy cream together in the microwave or over a double boiler, stirring until smooth. Pour the ganache over the chilled cheesecake, spreading it evenly with a spatula.
6. Serve: Chill the cheesecake for an additional 30 minutes to set the ganache. Run a knife around the edges of the springform pan to release the cheesecake. Slice and serve!