Rosemary & Olive Oil Cheesecake

Ingredients:

• 1 1/2 cups of Graham cracker crumbs
• 1/4 cup of Olive Oil
• 1/4 cup of Sugar
• 1 tablespoon of fresh Rosemary, finely chopped
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup of Sugar
• 1 teaspoon of Vanilla Extract
• 4 Eggs
• 1 cup of Whipping Cream
• 2 tablespoons of Powdered Sugar

Directions:

1. Preheat oven to 350°F.
2. In a mixing bowl, combine Graham cracker crumbs, Olive Oil, Sugar, and Rosemary. Mix well and press onto the bottom of a 9-inch springform pan.
3. Bake the crust for 10 minutes and set it aside to cool.
4. In a large bowl, beat the softened cream cheese, Sugar, and Vanilla extract until well blended. Add eggs, one at a time, beating on low speed after each addition, just until blended. Pour over the crust.
5. Bake for 50 minutes or until the center is almost set.
6. Cool the cheesecake on a wire rack for 10 minutes before loosening the rim of the pan. Let it cool completely before refrigerating for 4 hours before serving.
7. In a separate mixing bowl, add the Whipping Cream and Powdered Sugar and beat until stiff peaks form. Spoon the whipped cream over the cooled cheesecake and serve.

Enjoy the rich and creamy taste of this unique Rosemary & Olive Oil Cheesecake. Perfect for any special occasion or just a sweet indulgence.