Rosemary & Olive Oil Cheesecake with Avocado Lime Filling and Berries & Cream Topping

Ingredients:

• 1 1/2 cups of graham cracker crumbs
• 1/4 cup of granulated sugar
• 1/4 cup of rosemary-infused olive oil
• 2 containers of Norman's Kosher Cholov Yisroel cream cheese (16oz total)
• 1 ripe avocado, pitted and mashed
• 1/2 cup of heavy cream
• 1/3 cup of fresh lime juice
• 1 tbsp of lime zest
• 1/4 cup of powdered sugar
• 1 pint of fresh mixed berries
• 1/4 cup of heavy cream
• 1 tbsp of confectioner's sugar

Instructions:

1. Preheat the oven to 325°F (165°C).
2. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and rosemary-infused olive oil until well mixed.
3. Press the mixture into the bottom of a 9-inch springform pan evenly and firmly.
4. Bake the crust for 10 minutes, then set it aside to cool.
5. In a blender or food processor, combine the mashed avocado, cream cheese, heavy cream, lime juice, lime zest, and powdered sugar until smooth.
6. Pour the filling mixture into the cooled crust and spread it evenly with a spatula.
7. Bake the cheesecake for 45-50 minutes, or until it is set but still jiggles slightly in the center.
8. Let the cheesecake cool to room temperature, then refrigerate it for at least 4 hours or overnight.
9. When ready to serve, remove the sides of the springform pan and top the cheesecake with fresh mixed berries.
10. In a medium-sized mixing bowl, whip the heavy cream and confectioner's sugar until soft peaks form.
11. Dollop the whipped cream on top of the berries and serve chilled.