Olive Oil & Sea Salt Cheesecake with Greek Yogurt, Brandy & Cherry topping

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Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 teaspoon sea salt
• 6 tablespoons unsalted butter, melted
• 3 tablespoons olive oil
• 2 (8 oz) containers of Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup granulated white sugar
• 1/4 cup honey
• 2 teaspoons lemon zest
• 2 teaspoons fresh lemon juice
• 3 large eggs
• 1 cup Greek yogurt
• 1/2 cup brandy
• 1/2 cup dried cherries

Instructions:

1. Preheat the oven to 350°F (175°C). Wrap a 9-inch (23cm) springform pan with aluminum foil and grease the inside and bottom with non-stick cooking spray.
2. In a medium bowl, whisk together the graham cracker crumbs, granulated sugar, and sea salt. Add melted butter and olive oil and mix until combined.
3. Press the mixture onto the bottom of the prepared pan and bake for 10 minutes. Remove from the oven and let cool for 10 minutes.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar with an electric mixer until smooth. Add honey, lemon zest, and lemon juice, and mix until combined.
5. Add the eggs one at a time, mixing well after each addition. Add the Greek yogurt and mix until smooth.
6. Pour the mixture over the cooled crust and bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
7. Let the cheesecake cool to room temperature, then refrigerate for at least 2 hours, or until completely chilled.
8. In a small saucepan, heat the brandy and dried cherries over low heat for 5 minutes, or until the cherries have plumped up and the brandy has reduced slightly.
9. Remove the cheesecake from the springform pan and pour the brandy cherry mixture over the top. Serve chilled.