Cheesecake with Pandan Coconut Base, Olive Oil & Lemon Filling, and Caramel Sauce Topping

Ingredients:

• 10 oz pandan coconut cookies
• 1/4 cup unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup granulated sugar
• 1/3 cup olive oil
• 2 tbsp lemon zest
• 1 tbsp lemon juice
• 2 large eggs
• 1/4 cup heavy cream
• 1/2 cup caramel sauce

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a food processor, pulse the pandan coconut cookies until crumbly. Add in melted butter and pulse until the mixture is evenly moistened.
3. Press the mixture into the bottom of the prepared pan and bake for 12 minutes. Let cool completely.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, olive oil, lemon zest, and lemon juice together until smooth.
5. Add in the eggs one at a time, beating each egg until just incorporated. Stir in heavy cream.
6. Pour the filling onto the cooled crust and smooth the top with a spatula.
7. Bake for 40-45 minutes or until the edges are set but the center still jiggles slightly.
8. Cool the cheesecake completely before refrigerating it for at least 4 hours or overnight.
9. Before serving, pour the warm caramel sauce over the top and serve.