Olive Oil & Sea Salt Cheesecake with Balsamic & Strawberry Filling and Cheesecake Truffle Topping

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon sea salt
• 2 containers (8 oz each) Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 tablespoon balsamic vinegar
• 1 cup fresh strawberries, chopped
• 1/2 cup heavy cream
• 1/2 cup semi-sweet chocolate chips

Instructions:

1. Preheat the oven to 325°F.
2. In a medium bowl, stir together the graham cracker crumbs, sugar, and salt. Add the olive oil and mix until evenly moistened. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Sprinkle the sea salt on top.
3. In a large bowl, beat the cream cheese with an electric mixer until creamy and smooth. Add the sugar and beat until combined. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.
4. Pour the cheesecake mixture into the prepared crust. Bake for 40-45 minutes or until the center is set. Remove from the oven and let cool to room temperature. Chill in the refrigerator for at least 2 hours.
5. In a small saucepan, heat the balsamic vinegar over medium heat until it comes to a simmer. Add the strawberries and cook for 5-8 minutes, or until the strawberries are soft and the mixture has reduced slightly. Let cool to room temperature.
6. When the cheesecake is chilled, remove the sides of the springform pan. Spread the balsamic strawberry mixture over the top of the cheesecake.
7. In a small saucepan over low heat, melt the chocolate chips. Stir in the heavy cream until smooth. Remove from heat and let cool for 5 minutes.
8. Pour the chocolate mixture over the top of the cheesecake and smooth it out with a spatula. Chill the cheesecake for an additional hour before serving.