Olive Oil & Sea Salt Cheesecake with Vanilla Filling and Caramel Sauce

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Olive Oil & Sea Salt Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon sea salt

Vanilla Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 3 large eggs
• 1 tablespoon vanilla extract

Caramel Sauce Topping

• 1/2 cup granulated sugar
• 3 tablespoons unsalted butter, at room temperature
• 1/4 cup heavy cream, at room temperature
• 1/4 teaspoon sea salt

1. Preheat the oven to 350°F.
2. In a bowl, mix graham cracker crumbs, sugar, olive oil and sea salt until combined. Press mixture into the bottom and up the sides of an 8-inch springform pan.
3. Using an electric mixer, beat cream cheese and sugar on medium speed until smooth and creamy. Add eggs one at a time, making sure each is fully incorporated before adding the next. Mix in vanilla extract.
4. Pour the filling into the crust and smooth the top.
5. Bake for 40 minutes or until the center is just set. Remove from oven and let cool completely on a wire rack.
6. In a small saucepan, heat granulated sugar over medium heat, stirring constantly with a rubber spatula. Sugar will form clumps. Keep stirring until sugar turns an amber color.
7. Add butter and stir until butter is melted and incorporated into the sugar.
8. Add heavy cream and sea salt, stirring until mixture is smooth. Remove from heat and let cool for about 10 minutes.
9. Remove the sides of the springform pan and pour caramel sauce over the cheesecake.
10. Chill in the refrigerator for at least 2 hours before serving.