Olive Oil & Lemon Cheesecake with Chocolate Ganache Topping

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Ingredients:

• 1 1/2 cups vanilla wafer crumbs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons sugar
• 3 containers (24 oz total) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups sugar
• 3 tablespoons all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 cup olive oil
• 4 large eggs
• 2 teaspoons lemon zest
• 1/4 cup lemon juice
• 1 cup heavy cream
• 6 oz bittersweet chocolate, chopped
• 3/4 cup heavy cream

Directions:

1. Preheat oven to 325°F. Grease a 9-inch springform pan with nonstick cooking spray.
2. In a medium bowl, mix together the vanilla wafer crumbs, melted butter, and sugar. Press into the bottom of the prepared pan.
3. In a large mixing bowl, beat the softened cream cheese until smooth.
4. Add in sugar, flour, salt, and olive oil, and beat until well combined.
5. Beat in eggs, one at a time, until fully incorporated.
6. Stir in lemon zest and lemon juice.
7. Pour filling over the crust.
8. Bake until the cheesecake is set around the edges and the center is slightly wobbly, about 1 hour.
9. Remove from oven and let cool to room temperature.
10. While the cheesecake cools, make the ganache topping.
11. Place chocolate in a medium bowl.
12. In a small pot, heat cream until it starts to steam.
13. Pour the hot cream over the chocolate and stir until fully melted.
14. Pour the ganache over the cooled cheesecake.
15. Refrigerate cheesecake, uncovered, until ganache sets, about 1 hour.
16. Before serving, whip 1 cup heavy cream and pipe onto the edges of the cheesecake for decoration.
17. Serve and enjoy!