Mango Caramel Cheesecake with Olive Oil & Sea Salt Base

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Ingredients:

• 1 1/2 cups crushed tea biscuits
• 1/4 cup granulated sugar
• 1/4 teaspoon sea salt
• 1/4 cup olive oil
• 16 ounces of Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup granulated sugar
• 2 large eggs
• 1 cup mango puree
• 1/2 cup heavy cream
• 1/2 cup caramel sauce
• 1/4 cup espresso or strong coffee

Instructions:

1. Preheat the oven to 325°F (163°C). Grease an 8-inch round springform pan.
2. In a bowl, mix together the crushed tea biscuits, 1/4 cup granulated sugar, and 1/4 teaspoon sea salt. Add in the olive oil and stir well to combine. Press the mixture into the bottom of the prepared pan.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy. Gradually add in 1/2 cup granulated sugar, beating until well blended and smooth. Beat in the eggs one at a time, mixing well after each addition.
4. Add the mango puree and heavy cream, and beat until thoroughly combined.
5. Pour the cheesecake mixture over the tea biscuit base. Smooth the top with a spatula.
6. Bake for 45 to 50 minutes, or until the cheesecake is set and lightly golden around the edges.
7. Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 2 hours, or overnight.
8. When ready to serve, mix together the caramel sauce and espresso or strong coffee to make the topping. Pour the caramel macchiato topping over the cheesecake and spread it evenly.
9. Store any leftovers in the refrigerator for up to 3 days.