Olive Oil & Sea Salt Cheesecake with Nutmeg & Sweet Potato Filling and Kahlua & Espresso Topping

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Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/4 teaspoon sea salt
• 6 tablespoons olive oil
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup brown sugar
• 2 teaspoons ground nutmeg
• 2 cups mashed sweet potato, cooled
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup Kahlua liqueur
• 1/4 cup brewed espresso, cooled

Instructions:

1. Preheat the oven to 325°F. Wrap a 9-inch springform pan with aluminum foil to prevent any leaks.
2. Mix together the graham cracker crumbs, granulated sugar, salt, and olive oil in a bowl until fully combined.
3. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then let cool.
4. In a large bowl, beat the cream cheese and brown sugar with a mixer on medium-high speed until smooth.
5. Beat in the nutmeg and sweet potato until well combined. Add the eggs, one at a time, beating well after each addition.
6. Stir in the vanilla extract and pour the mixture over the cooled crust.
7. Bake for 45-50 minutes, until the cheesecake is set but slightly jiggly in the center. Let cool to room temperature, then refrigerate for at least 2 hours or until cold.
8. In a small bowl, whisk together the Kahlua and espresso. Pour the mixture over the cheesecake and serve.