Olive Oil & Sea Salt Cheesecake with Blueberry Filling and Toasted Almonds Topping

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup olive oil
• 1/2 teaspoon sea salt
• 2 containers (16 oz total) of Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup sugar
• 2 large eggs
• 1 cup blueberries
• 1 tablespoon cornstarch
• 1/4 cup water
• 1/4 cup sugar
• 1/2 cup sliced almonds, toasted

Directions:

1. Preheat the oven to 350°F.
2. In a medium bowl, combine graham cracker crumbs, olive oil, and sea salt until well mixed. Press mixture into the bottom of a 9-inch springform pan.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth.
4. Add eggs, one at a time, beating well after each addition.
5. Pour the mixture over the crust in the pan.
6. In a separate mixing bowl, combine blueberries, cornstarch, water, and sugar until well mixed.
7. Pour the blueberry mixture over the cream cheese mixture.
8. Bake the cheesecake for 40-45 minutes or until the center is almost set.
9. Allow the cheesecake to cool, then refrigerate for at least 2 hours or overnight.
10. Sprinkle the toasted sliced almonds over the top of the cheesecake before serving.