Pistachio Olive Oil Lemon Cheesecake with Berries and Cream

Ingredients

• 1 1/2 cups Pistachio cookie crumbs
• 6 tablespoons Unsalted butter, melted
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup Sugar
• 1/2 cup Sour cream
• 3 tablespoons All-purpose flour
• 3 tablespoons Olive oil
• 1 tablespoon Lemon zest
• 1 teaspoon Vanilla extract
• 3 Large eggs, room temperature
• 1/2 cup Heavy cream
• 1/4 cup Powdered sugar
• 1 pint Mixed berries

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch springform pan and wrap bottom with foil.
2. In a bowl, combine pistachio cookie crumbs and melted butter. Press the mixture into the bottom of the prepared springform pan. Refrigerate for 10 minutes.
3. In a mixer bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Gradually add in the sugar, sour cream, flour, olive oil, lemon zest, and vanilla extract. Beat until smooth.
4. Beat in the eggs one at a time until just combined. Pour the mixture over the chilled crust. Tap the springform pan on the counter a few times to remove any air bubbles.
5. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 15 minutes with the door ajar.
6. Remove the cheesecake from the oven and allow it to cool completely at room temperature. Refrigerate for at least 3 hours or overnight.
7. In a chilled bowl, beat the heavy cream and powdered sugar until soft peaks form. Spread over the top of the cheesecake and top with mixed berries.