Rosemary Mango Cheesecake with Caramel Sauce Topping

Ingredients

• 1 sleeve of graham crackers (about 9 crackers)
• 2 tablespoons rosemary leaves, finely chopped
• 1/4 cup olive oil
• 2 containers (8oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 mango, peeled and pureed
• 1/4 cup caramel sauce

Instructions

1. Preheat the oven to 325°F.
2. Pulse graham crackers in a food processor until they are finely ground.
3. Mix together the graham crackers, rosemary, and olive oil until well combined.
4. Press the crust mixture into the bottom of a 9-inch springform pan.
5. In a large bowl, beat the cream cheese with an electric mixer until creamy and smooth.
6. Add the sugar and beat until well combined.
7. Add the eggs one at a time, beating well after each addition.
8. Mix in the mango puree until well combined.
9. Pour the cheesecake mixture into the prepared crust.
10. Bake for 45-50 minutes, or until the cheesecake is set but still slightly jiggly in the center.
11. Let the cheesecake cool to room temperature, then chill in the refrigerator for at least 2 hours or overnight.
12. Pour the caramel sauce over the top of the cheesecake before serving.