Garlic Parmesan Cheesecake with Fig & Olive Tapenade

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Ingredients:

• Crust:
• 1 1/2 cups crushed garlic Parmesan croutons
• 1/4 cup melted butter
• Filling:
• 32 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened (4 containers)
• 1 1/2 cups sugar
• 4 eggs, room temperature
• 1 Tbsp. vanilla extract
• 1/2 cup heavy cream
• Topping:
• 1/2 cup Fig & Olive Tapenade

Instructions:

1. Preheat oven to 350°F.
2. Mix crushed croutons and melted butter together until fully combined.
3. Press the crouton mixture evenly into the base of a 9-inch springform pan.
4. Bake the crust for 10 minutes, then remove from the oven and let cool.
5. In a large mixing bowl, beat the softened cream cheese with an electric mixer.
6. Add the sugar, eggs, and vanilla extract, mixing until fully combined.
7. Stir in the heavy cream until fully incorporated.
8. Pour the filling into the cooled crust and spread it evenly.
9. Bake the cheesecake for 50-60 minutes or until the center is almost set.
10. Remove the cheesecake from the oven.
11. Cool for 5 minutes before running a knife along the edges of the pan to loosen the cheesecake.
12. Let the cheesecake cool to room temperature, then refrigerate for at least 2 hours before serving.
13. Once the cheesecake is ready to serve, spread the Fig & Olive Tapenade over the top of the cheesecake, and serve cold.