Thyme & Lemon Cheesecake with Olive Oil & Lemon Filling and Caramel Sauce Topping

Ingredients:

• 1 1/2 cups of Graham cracker crumbs
• 1/2 cup of melted unsalted butter
• 1 1/2 tablespoons of thyme leaves, finely chopped
• 2 tablespoons of lemon zest, finely grated
• 16 oz of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup of granulated sugar
• 2 teaspoons of vanilla extract
• 3 large eggs, room temperature
• 1/4 cup of heavy cream
• 1/2 cup of olive oil
• 1/4 cup of freshly squeezed lemon juice
• pinch of salt
• 1 cup of granulated sugar
• 1/4 cup of water
• 1/2 cup of heavy cream
• 2 tablespoons of unsalted butter
• 1 teaspoon of sea salt

Instructions:

1. Preheat the oven to 350°F.
2. Combine the Graham cracker crumbs, melted butter, thyme leaves, and lemon zest in a bowl. Mix well.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes. Remove from the oven and cool completely.
5. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
6. Add the sugar and vanilla extract. Mix well.
7. Add the eggs one at a time, mixing well after each addition. Stir in the heavy cream.
8. In a separate bowl, whisk together the olive oil, lemon juice, and salt. Add to the cream cheese mixture and mix until well combined.
9. Pour the mixture over the crust and smooth the top.
10. Bake for 45-50 minutes, or until the cheesecake is set.
11. Remove from the oven and allow to cool completely.
12. While the cheesecake is cooling, make the caramel sauce. Combine the sugar and water in a medium-sized saucepan over medium-high heat.
13. Stir until the sugar has dissolved, then let the mixture boil without stirring until it reaches a deep amber color.
14. Remove from heat and stir in the heavy cream, butter, and sea salt until well combined and smooth.
15. Pour the caramel sauce over the top of the cooled cheesecake.
16. Refrigerate for at least 2 hours before serving.