Olive Oil & Lemon Shortbread Cheesecake with Caramel Macchiato Topping

Ingredients:

• 3 cups shortbread cookies, crushed
• ¾ cup unsalted butter, melted
• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• ¾ cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup olive oil
• 2 tbsp lemon zest
• 1 cup heavy cream
• ½ cup caramel sauce
• 1 tbsp espresso powder

Directions:

1. Preheat oven to 325°F. Grease the bottom and sides of a 9-inch springform pan.
2. Mix the crushed shortbread cookies and melted butter until combined. Press the mixture onto the bottom of the prepared pan and set aside.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, olive oil, and lemon zest until well combined.
4. Pour the cheesecake mixture over the prepared crust in the pan.
5. Bake the cheesecake for 45-50 minutes, or until the edges are slightly golden brown and the center is just set.
6. Allow the cheesecake to cool at room temperature for 30 minutes, and then refrigerate for at least 4 hours or overnight.
7. Mix the caramel sauce and espresso powder in a small bowl until combined. Drizzle the mixture over the top of the chilled cheesecake.
8. Serve chilled and enjoy!