Thyme & Lemon Cheesecake with Olive Oil & Lemon Filling and Lime & Ginger Topping

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Ingredients:

• 1 1/2 cups of crushed graham crackers
• 1/4 cup of granulated sugar
• 1 tablespoon of fresh thyme leaves
• 1/2 teaspoon of lemon zest
• 8 tablespoons of unsalted butter, melted
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24oz total), at room temperature
• 1/2 cup of granulated sugar
• 3 eggs, at room temperature
• 1/3 cup of olive oil
• 1/4 cup of fresh lemon juice
• 1 tablespoon of lemon zest
• 1/2 teaspoon of salt
• 1/2 cup of sour cream
• 2 tablespoons of granulated sugar
• 1/2 teaspoon of lime zest
• 1 teaspoon of fresh lime juice
• 1/2 teaspoon of fresh grated ginger

Directions:

1. Preheat oven to 325°F. In a mixing bowl, combine the crushed graham crackers, 1/4 cup of granulated sugar, fresh thyme leaves, and 1/2 teaspoon of lemon zest. Add the melted butter and mix until all the crumbs are moistened.
2. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes or until lightly golden. Remove from oven and let cool while preparing the filling.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and 1/2 cup of granulated sugar until smooth. Beat in the eggs, one at a time until well combined.
4. Add the olive oil, lemon juice, lemon zest, and salt. Beat until well combined. Add in the sour cream and beat until smooth.
5. Pour the filling onto the cooled crust and smooth out the top.
6. Bake for 45-50 minutes or until the cheesecake is set but still slightly jiggly in the center. Remove from the oven and let cool to room temperature.
7. Refrigerate the cheesecake for at least 4 hours or overnight.
8. Before serving, mix together 2 tablespoons of granulated sugar, 1/2 teaspoon of lime zest, 1 teaspoon of fresh lime juice, and 1/2 teaspoon of fresh grated ginger. Spread the mixture over the top of the chilled cheesecake. Serve and enjoy!