Olive Oil & Sea Salt Cheesecake with Whiskey & Chocolate Filling and Peanut Butter Cup Topping

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup olive oil
• 1 tsp sea salt


• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened to room temperature
• 1 1/4 cups granulated sugar
• 3 large eggs
• 1/2 cup heavy cream
• 1/4 cup whiskey
• 6 oz semisweet chocolate, melted and cooled slightly


• 1 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 20 mini peanut butter cups, unwrapped and roughly chopped

Directions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan with cooking spray.
2. In a medium bowl, mix together the graham cracker crumbs, sugar, olive oil, and sea salt until well combined. Press the mixture into the bottom and up the sides of the prepared pan. Bake for 8-10 minutes, or until lightly browned. Remove from the oven and let cool completely.


3. In the bowl of a stand mixer fitted with the paddle attachment, beat the Norman's Kosher Cholov Yisroel Cream Cheese until creamy and smooth. Add the sugar and beat until well combined.
4. Beat in the eggs, one at a time, scraping down the sides of the bowl as needed.
5. Add the heavy cream, whiskey, and melted chocolate and beat until smooth.
6. Pour the filling into the cooled crust, spreading it evenly.
7. Bake for 40-45 minutes, or until the edges are set and the center is slightly jiggly.
8. Remove from the oven and let cool completely on a wire rack.


9. In a medium bowl, beat the peanut butter and powdered sugar together until creamy and smooth.
10. Add the heavy cream and vanilla extract and beat until well combined.
11. Spread the peanut butter mixture over the cooled cheesecake.
12. Sprinkle the chopped peanut butter cups over the top.
13. Refrigerate for at least 2 hours, or until firm.
14. Remove from the springform pan, slice, and serve.