Black & White Cheesecake with Olive Oil & Lemon Filling and Rum & Pineapple Topping

Ingredients:

• 10 Black & White cookies, crushed
• 2 tablespoons unsalted butter, melted
• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup extra-virgin olive oil
• 1/4 cup freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 1/2 cup pineapple chunks
• 1/4 cup dark rum

Directions:

1. Preheat oven to 350°F.
2. Mix together cookie crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan.
3. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth. Beat in eggs one at a time. Stir in olive oil, lemon juice, vanilla extract, and salt.
4. Pour mixture into prepared crust. Bake until center is just set, about 45-50 minutes.
5. Cool cheesecake completely on a wire rack. Cover and refrigerate for at least 2 hours or overnight.
6. In a saucepan over medium heat, combine pineapple and rum. Simmer until pineapple is soft and rum is reduced by half, about 10-15 minutes.
7. Top chilled cheesecake with pineapple mixture and serve.