Olive & Salted Chocolate Cheesecake with Berry Cream

Ingredients:

• 1 cup crushed chocolate sandwich cookies
• 2 tablespoons olive oil
• 1/2 teaspoon sea salt
• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese (16 oz)
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup chocolate hazelnut spread
• 1/2 cup heavy cream
• 1/4 cup powdered sugar
• 1/2 cup fresh berries (strawberries, blueberries, raspberries)

Directions:

1. Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
2. In a small bowl, mix together the crushed cookies, olive oil, and sea salt. Press the mixture into the bottom of the lined pan to form the crust.
3. In a large mixing bowl, beat the cream cheese, sugar, and vanilla together until smooth. Mix in the eggs, one at a time, until fully incorporated.
4. Melt the chocolate hazelnut spread in the microwave for 15-20 seconds, then fold it into the cream cheese mixture.
5. Pour the cheesecake filling over the prepared crust, smoothing out the surface with a spatula.
6. Bake for 40-45 minutes, or until the edges are set and the center is slightly jiggly. Let cool completely before adding the topping.
7. In a medium mixing bowl, beat the heavy cream and powdered sugar together until stiff peaks form. Spread the whipped cream over the cooled cheesecake.
8. Garnish with fresh berries and serve chilled.