Thyme & Lemon Cheesecake with Olive Oil & Lemon Filling

Ingredients:

• For the Thyme & Lemon Base:
• 1½ cups graham cracker crumbs
• 4 tablespoons unsalted butter, melted
• 2 tablespoons fresh thyme leaves, chopped
• 1 tablespoon lemon zest
• For the Olive Oil & Lemon Filling:
• 3 containers (24 ounces) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup sugar
• 3 large eggs
• 1 cup extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• For the Whipped Cream Topping:
• 1 cup heavy cream
• 1 tablespoon powdered sugar
• 1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350°F.
2. Mix the graham cracker crumbs, melted butter, chopped thyme, and lemon zest together in a bowl. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes or until lightly browned. Allow to cool.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth. Add the eggs, one at a time, mixing well after each addition.
4. Add the olive oil, lemon juice, and lemon zest, and beat until well combined.
5. Pour the filling into the cooled crust and bake for 45-50 minutes or until the edges are set and the center is slightly jiggly. Allow to cool to room temperature, then refrigerate for at least 2 hours.
6. In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
7. Remove the cheesecake from the pan and top with whipped cream. Serve and enjoy!