Rosemary & Olive Oil Cheesecake with Blood Orange & Grapefruit Topping

Ingredients:

• 1 1/2 cups of graham cracker crumbs
• 1/4 cup of white sugar
• 1/4 cup of olive oil
• 1 tablespoon of finely chopped fresh rosemary
• 16 oz of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup of white sugar
• 4 large eggs
• 1 teaspoon of vanilla extract
• 1/2 cup of sour cream
• 1/2 cup of blood orange juice
• 1/4 cup of grapefruit juice
• 1/4 cup of white sugar
• 1 tablespoon of cornstarch

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl, mix together graham cracker crumbs, 1/4 cup sugar, olive oil, and rosemary. Press mixture into the bottom of a 9-inch springform pan.
3. Bake crust for 8 minutes.
4. In a large bowl, beat the cream cheese and 1 cup of sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in the vanilla and sour cream. Pour mixture into the prepared crust.
5. Bake for 50 to 55 minutes or until the center is almost set.
6. Remove from the oven and let cheesecake cool to room temperature.
7. In a small saucepan, combine blood orange juice, grapefruit juice, 1/4 cup sugar, and cornstarch. Cook until mixture thickens and becomes translucent. Let cool.
8. Once both the cheesecake and topping have cooled, pour the topping over the cheesecake. Chill the cheesecake in the refrigerator for at least 2 hours before serving.