Rosemary & Olive Oil Cheesecake with Strawberry Filling and Lemon Curd Topping

Ingredients:

• 1 1/2 cups of graham cracker crumbs
• 1/3 cup of granulated sugar
• 1/2 cup of melted unsalted butter
• 1 tablespoon of fresh rosemary, chopped finely
• 1/4 cup of olive oil
• 2 containers (16 oz) of Norman's Kosher Cholov Yisroel Cream Cheese, softened at room temperature
• 1 cup of granulated sugar
• 3 large eggs
• 2 teaspoons of vanilla extract
• 1 cup of fresh strawberries, mashed
• 1 tablespoon of cornstarch
• 1/2 cup of fresh lemon juice
• 1/2 cup of granulated sugar
• 3 large egg yolks
• 1/4 cup of unsalted butter, cubed

Instructions:

1. Preheat the oven to 325°F.
2. In a bowl, mix the graham cracker crumbs, 1/3 cup of sugar, melted butter, rosemary, and olive oil until well combined.
3. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove from the oven and let cool.
4. In a large mixing bowl, beat the cream cheese and 1 cup of sugar until smooth.
5. Mix in the eggs one at a time, then add the vanilla extract.
6. Pour the mixture onto the cooled crust and bake for 50 minutes.
7. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 30 minutes.
8. Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.
9. In a small saucepan, mix together the mashed strawberries and cornstarch. Cook over medium heat, stirring constantly until thickened, for about 5 minutes. Remove from heat and let cool.
10. In another small saucepan, whisk the lemon juice, 1/2 cup of sugar, and egg yolks until smooth. Cook over low heat, whisking constantly until the mixture thickens, for about 10 minutes. Remove from heat and whisk in the cubed butter.
11. Top the chilled cheesecake with the cooled strawberry filling and lemon curd topping. Serve chilled.