Olive Oil & Sea Salt Cheesecake with Whiskey & Chocolate Filling and Berries & Cream Topping

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Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup extra virgin olive oil
• 1/2 tsp sea salt
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 eggs
• 1/2 cup heavy cream
• 1/2 cup whiskey
• 1/2 cup semi-sweet chocolate chips, melted
• 1 cup fresh berries (any type of berries you like!)
• 1 cup heavy cream, whipped
• 1-2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 325°F.
2. In a bowl, mix together graham cracker crumbs, sugar, olive oil, and sea salt until well combined. Press the mixture into the bottom of a 9-inch springform pan.
3. In another bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer on medium speed until smooth. Add sugar and continue beating until well blended. Add eggs, one at a time, mixing on low speed after each addition until just blended. Stir in heavy cream and whiskey until well combined.
4. Stir melted chocolate chips into the cream cheese mixture until well combined.
5. Pour the cream cheese mixture over the crust in the springform pan. Bake for 45-50 minutes or until the center is almost set. Let it cool to room temperature.
6. Prepare the topping by whipping the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Spread the whipped cream over the top of the cooled cheesecake. Top with fresh berries.
7. Refrigerate for at least 2 hours or overnight before serving.