Olive Oil & Lemon Cheesecake with Chocolate Ganache Topping

Graham Cracker Crust Ingredients:

• 8 oz Graham Crackers, crushed
• 1/4 cup Sugar
• 1/2 cup Butter, melted

Filling Ingredients:

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup Sugar
• 3 Eggs
• 1/2 cup Olive Oil
• Zest and Juice of 2 Lemons

Chocolate Ganache Topping Ingredients:

• 1 cup Heavy Cream
• 8 oz Dark Chocolate, chopped

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a bowl, mix together the Graham cracker crumbs, sugar, and melted butter. Press into the bottom of the prepared pan and slightly up the sides.
3. Bake crust for 10-12 minutes, or until golden brown. Remove from oven and let cool.
4. In a large mixing bowl, beat the cream cheese until light and fluffy. Add in the sugar and mix well.
5. Add the eggs one at a time, mixing well after each addition.
6. Stir in the olive oil, lemon zest, and lemon juice.
7. Pour the filling into the cooled crust.
8. Bake for 40-45 minutes, or until set in the middle.
9. Remove from oven and let cool to room temperature. Transfer to refrigerator and chill for 3-4 hours or overnight.
10. To make the chocolate ganache topping, heat the heavy cream in a small saucepan until it comes to a simmer.
11. Remove from heat and stir in the chopped dark chocolate until melted and smooth.
12. Pour the ganache over the cooled cheesecake and let set in the refrigerator for at least 30 minutes.
13. Serve chilled and enjoy!