Refreshing Lemon Olive Oil Cheesecake

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Ingredients:

• 2 cups of buttermilk biscuit crumbs
• 1/2 cup of unsalted butter, melted
• 16 ounces of Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup of granulated sugar
• 1/3 cup of extra-virgin olive oil
• 4 large eggs, room temperature
• 1/2 cup of sour cream, room temperature
• 1/4 cup of fresh lemon juice, plus 1 tbsp of lemon zest
• 1 tsp of pure vanilla extract
• 1/4 tsp of salt
• 1 cup of heavy whipping cream, chilled
• 2 tbsp of powdered sugar
• 1 tbsp of lemon zest, for garnish

Instructions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan and set aside.
2. In a medium bowl, combine the biscuit crumbs and melted butter. Press the mixture onto the bottom of the prepared pan and bake for 10 minutes.
3. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth.
4. Gradually beat in the olive oil until well combined. Add the eggs, one at a time, beating well after each addition.
5. Mix in the sour cream, lemon juice, lemon zest, vanilla extract, and salt.
6. Pour the filling into the crust and smooth the top with a spatula. Bake for 50 to 55 minutes or until the center is almost set.
7. Remove from the oven and cool completely on a wire rack. Cover and refrigerate for at least 4 hours or overnight.
8. When ready to serve, prepare the whipped cream. In a large mixing bowl, whisk the cream and powdered sugar until stiff peaks form. Spread whipped cream over the top of the cheesecake. Garnish with fresh lemon zest.