Olive Pecan Toffee Cheesecake

Olive Oil & Sea Salt Base

• 2 cups graham cracker crumbs
• 1/2 cup finely chopped pecans
• 1/4 cup granulated sugar
• 1/2 tsp sea salt
• 1/2 cup olive oil

Pecan Filling

• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1 1/2 cups finely chopped pecans

Toffee Crunch Topping

• 2/3 cup packed brown sugar
• 1/2 cup unsalted butter, cubed
• 1/2 cup heavy cream
• 1/4 tsp sea salt
• 1 tsp vanilla extract
• 1 cup chopped pecans

Preheat oven to 350°F. Grease a 9-inch springform pan.

Olive Oil & Sea Salt Base: In a mixing bowl, combine graham cracker crumbs, chopped pecans, sugar, and salt. Stir in olive oil until well combined. Press mixture into bottom of prepared pan.

Pecan Filling: In a large mixing bowl, beat cream cheese and sugar until creamy. Beat in eggs, one at a time. Stir in vanilla and salt. Fold in pecans. Pour mixture over crust.

Bake for 45-50 minutes or until center is almost set. Remove from oven and cool on wire rack for 10 minutes.

Toffee Crunch Topping: In a small heavy saucepan, combine brown sugar, butter, cream, and salt. Bring to a boil over medium heat, stirring constantly. Cook and stir for 4-5 minutes or until thickened. Remove from heat and stir in vanilla and pecans. Spread over cheesecake.

Cool to room temperature, then chill in refrigerator for at least 2 hours or overnight before serving.