Olive Oil & Sea Salt Cheesecake with Peanut Butter Cup Topping

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Ingredients:

• 8 oz Olive Oil & Sea Salt crackers, crushed
• 6 tbsp unsalted butter, melted
• 2 containers Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1/3 cup extra-virgin olive oil
• 2 tsp grated lemon zest
• 1/4 cup fresh lemon juice
• 1/2 cup creamy peanut butter
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup heavy cream

Instructions:

1. Preheat the oven to 350°F.
2. In a food processor, pulse the Olive Oil & Sea Salt crackers until finely ground. Add the melted butter and pulse until the mixture resembles wet sand.
3. Press the mixture into the bottom of a 9-inch springform pan in an even layer. Bake for 10 minutes, then remove from the oven and let cool while you prepare the filling.
4. Beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together with an electric mixer until smooth and creamy, about 2 minutes.
5. Add the eggs, one at a time, mixing well after each addition.
6. Add the olive oil, lemon zest, and lemon juice and mix until just combined.
7. Pour the filling onto the crust and smooth out the top with a spatula.
8. Bake for 30-35 minutes, or until the edges are lightly golden and the center is set but still slightly jiggly.
9. Let cool to room temperature, then refrigerate for at least 2 hours or overnight.
10. In a small saucepan, heat the peanut butter over low heat, stirring constantly, until melted and smooth.
11. In another small saucepan, melt the chocolate chips and heavy cream together over low heat, stirring constantly, until smooth.
12. Pour the peanut butter mixture over the top of the cheesecake and smooth it out with a spatula.
13. Pour the chocolate mixture over the peanut butter mixture and smooth it out with a spatula.
14. Refrigerate for at least 30 minutes to set the toppings.