Banana Olive Oil Mocha Cheesecake

Banana Pudding Base

• 2 cups vanilla wafer crumbs
• 3 ripe bananas, mashed
• 1/4 cup brown sugar
• 1/2 cup unsalted butter, melted

Olive Oil & Lemon Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 3 large eggs
• 1/2 cup olive oil
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon finely grated lemon zest

Mocha Latte Topping

• 1/2 cup heavy cream
• 1/2 cup semisweet chocolate chips
• 1 tablespoon instant espresso powder

1. Preheat the oven to 325°F.
2. For the base, combine vanilla wafer crumbs, mashed bananas, brown sugar, and melted butter in a mixing bowl. Press the mixture evenly onto the bottom of a 9-inch springform pan. Bake for 10 minutes.
3. For the filling, beat Norman's Kosher Cholov Yisroel Cream Cheese at low speed until smooth and creamy. Add sugar and flour, then beat at medium speed until light and fluffy. Add eggs one at a time, mixing well after each addition. Add olive oil, lemon juice, and lemon zest. Mix until well combined. Pour the mixture onto the cooled base.
4. Bake the cheesecake for 50-55 minutes or until the edges are lightly golden brown and the center is set. Turn off the oven and leave the cheesecake inside to cool slowly for 10 minutes. Remove the cheesecake from the oven and let it cool completely on a wire rack.
5. For the topping, heat heavy cream, chocolate chips, and instant espresso powder in a double boiler over simmering water. Whisk until smooth. Let the mixture cool slightly before pouring it onto the cheesecake. Chill the cheesecake for at least 2 hours before serving.