Olive Oil & Sea Salt Cheesecake

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/4 cup extra virgin olive oil
• 1/4 teaspoon sea salt
• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups granulated sugar
• 4 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 cup salted caramel sauce
• 8 oz bittersweet chocolate, chopped
• 1/2 cup heavy cream

Instructions:

1. Preheat the oven to 325 F.
2. In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, olive oil, and sea salt. Mix until fully combined.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, until lightly golden. Remove from the oven and let cool.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until creamy.
5. Add the 1 1/4 cups sugar and beat until fully combined.
6. Add the eggs one at a time, beating well after each addition.
7. Beat in the sour cream and vanilla extract.
8. Pour the cheesecake batter over the cooled crust.
9. Drizzle the salted caramel sauce over the top of the cheesecake batter.
10. Bake for 55-60 minutes, until the cheesecake is set but still slightly jiggly in the center.
11. Remove from the oven and let cool for at least 30 minutes.
12. In a medium microwave-safe bowl, combine the chopped chocolate and heavy cream.
13. Microwave for 30 seconds, then stir. Microwave for an additional 30 seconds, and stir again. Repeat until the chocolate is fully melted and the mixture is smooth.
14. Pour the chocolate ganache over the cooled cheesecake.
15. Refrigerate for at least 2 hours, or until fully chilled.
16. Remove the cheesecake from the pan and serve.