Oatmeal Raisin Cheesecake with Olive Oil & Lemon Filling and Toffee Crunch Topping

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Ingredients:

• 1 cup oatmeal raisin cookies, crushed
• 3 tablespoons unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 3 large eggs
• 1/2 cup heavy cream
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 cup toffee candy, crushed

Instructions:

1. Preheat oven to 350°F.
2. In a small bowl, combine crushed oatmeal raisin cookies and melted butter. Press mixture onto the bottom of a 9-inch springform pan.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese with granulated sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition.
5. Stir in heavy cream, olive oil, lemon juice, and lemon zest until well combined.
6. Pour the cheesecake mixture over the crust and smooth the top with a spatula.
7. Bake for 40-45 minutes, or until the cheesecake is set but still slightly jiggly in the center.
8. Let cool completely, then chill in the refrigerator for at least 4 hours or overnight.
9. Before serving, sprinkle crushed toffee candy over the top of the cheesecake.