Olive Oil & Sea Salt Cheesecake with Mango-Peach Topping

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Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup olive oil
• 1/2 teaspoon sea salt
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sugar
• 2 teaspoons vanilla extract
• 3 large eggs
• 1/2 cup mango puree
• 1/4 cup peach puree
• 1 tablespoon lemon juice

Instructions:

1. Preheat the oven to 350°F.
2. Combine graham cracker crumbs, olive oil, and sea salt in a bowl. Mix well and press onto the bottom of a greased 9-inch springform pan.
3. In a separate bowl, beat the cream cheese until fluffy and smooth. Add sugar and vanilla extract, continue to beat until combined.
4. Add eggs one at a time, making sure they are fully incorporated into the mixture before adding the next.
5. Stir in the mango puree and pour the cheesecake batter into the prepared crust.
6. Bake in preheated oven for 40-45 minutes or until the edges are lightly golden and the center is set.
7. Remove from the oven and let cool for at least an hour before refrigerating for at least 2 hours or up to overnight.
8. In a small pot, combine peach puree and lemon juice over medium heat and stir for 2-3 minutes or until the mixture comes to a boil. Remove from heat and let cool completely.
9. Pour the cooled peach-mango topping over the cheesecake and serve.