Olive Oil & Sea Salt Cheesecake with Olive Oil & Lemon Filling and Pineapple & Kiwi Topping

Olive Oil & Sea Salt Base

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup olive oil
1/2 teaspoon sea salt

Olive Oil & Lemon Filling

16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
1 cup granulated sugar
3 large eggs
1/2 cup olive oil
1/4 cup fresh lemon juice
1 tablespoon lemon zest

Pineapple & Kiwi Topping

1 cup diced pineapple
1 cup diced kiwi
1/4 cup honey

1. Preheat the oven to 325°F. 2. In a bowl, combine the graham cracker crumbs, sugar, olive oil, and sea salt. Press the mixture onto the bottom of a 9-inch springform pan. 3. Bake the crust for 10 minutes then let it cool while making the filling. 4. In a large bowl, beat the cream cheese and sugar until smooth. 5. Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next. 6. Beat in the olive oil, lemon juice, and lemon zest. Pour the filling into the crust. 7. Bake for 45-55 minutes or until the edges are set and the center is slightly jiggly. Let it cool completely before adding the topping. 8. In a saucepan, heat the honey until it becomes syrupy. Remove from heat and add the diced pineapple and kiwi. Stir to coat. 9. Pour the pineapple and kiwi mixture over the cheesecake. Chill for at least 2 hours before serving.