Apple Cinnamon Cheesecake with Rosemary & Olive Oil Base and Lime & Ginger Topping

Ingredients:

• 2 cups cinnamon graham cracker crumbs
• 1/2 cup olive oil
• 1 tablespoon finely chopped fresh rosemary
• 2 (8oz) containers Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 large Granny Smith apple, peeled, cored, and chopped
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup sour cream
• 1 tablespoon fresh lime juice
• 1/2 teaspoon grated fresh ginger

Directions:

1. Preheat the oven to 325°F.
2. In a bowl, mix together graham cracker crumbs, rosemary and olive oil until combined. Press mixture evenly onto bottom of a 9 inch springform pan. Set aside.
3. In a mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until creamy. Gradually beat in granulated sugar, flour, and vanilla until smooth. Beat in eggs one at a time. Set aside
4. In a medium bowl, stir together chopped apple, brown sugar, cinnamon, and nutmeg.
5. Spoon half of the apple mixture on crust. Pour cream cheese mixture over apple layer. Top with remaining apple mixture.
6. Bake for 50 minutes or until filling is almost set in center. Remove from oven and let cool completely.
7. In a small bowl, mix together sour cream, lime juice, and ginger until well blended. Spread sour cream mixture evenly over cheesecake. Chill until ready to serve.