Cheesy Mediterranean Delight Cheesecake

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Ingredients:

• 1 1/4 cups finely grated Parmesan cheese
• 1 garlic clove, minced
• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• 3 containers (24 oz) of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup sugar
• 1/2 teaspoon kosher salt
• 3 large eggs
• 2 tablespoons olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup sundried tomato pesto

Instructions:

1. Preheat oven to 350°F.
2. In a bowl, mix Parmesan cheese and minced garlic.
3. Using a food processor, pulse graham cracker crumbs, sugar, and melted butter until combined.
4. Press the crumbs onto the bottom of a 9-inch springform pan. Sprinkle the Parmesan and garlic mixture over the crust, pressing it down gently.
5. Bake the crust for 8 to 10 minutes. Allow the crust to cool down to room temperature.
6. In a bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and salt until smooth.
7. Beat in the eggs, one at a time, until just combined.
8. Stir in the olive oil and freshly squeezed lemon juice.
9. Pour the cream cheese filling over the crust and smooth out the top with a spatula.
10. Bake the cake for 45-50 minutes, until the edges are lightly browned but the center is still somewhat jiggly.
11. Allow the cheesecake to cool to room temperature, then refrigerate for at least 3 hours, or overnight.
12. Spoon the sundried tomato pesto over the top of the cheesecake before serving.