Cornbread Kissed Cheesecake with a Twist

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Cornbread Crust Ingredients:

• 3 cups of cornbread crumbs
• 1/2 cup of unsalted butter, melted
• 1/2 cup of granulated sugar
• 1/4 teaspoon of cinnamon

Cornbread Crust Directions:

1. Preheat oven to 350°F.
2. Combine cornbread crumbs, unsalted butter, granulated sugar, and cinnamon in a bowl.
3. Press mixture into a 9-inch springform pan.
4. Bake for 10 minutes.
5. Let cool while making the filling.

Olive Oil & Lemon Filling Ingredients:

• 16 ounces of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup of granulated sugar
• 3 large eggs, room temperature
• 3/4 cup of extra virgin olive oil
• 1/3 cup of fresh lemon juice
• 1/4 cup of sour cream
• 1 tablespoon of lemon zest
• 1/2 teaspoon of vanilla extract
• 1/4 teaspoon of salt

Olive Oil & Lemon Filling Directions:

1. Preheat oven to 325°F.
2. In a large bowl, beat cream cheese and sugar until smooth.
3. Add eggs, one at a time, beating well after each addition.
4. Gradually beat in olive oil and lemon juice.
5. Mix in sour cream, lemon zest, vanilla extract, and salt.
6. Pour filling over cornbread crust.
7. Bake for 60-70 minutes or until center is almost set.
8. Let cool completely before adding topping.

Pineapple & Kiwi Topping Ingredients:

• 1 cup of fresh pineapple, diced
• 1 cup of fresh kiwi, peeled and diced
• 1/4 cup of granulated sugar
• 1/4 cup of water
• 2 teaspoons of cornstarch

Pineapple & Kiwi Topping Directions:

1. In a medium saucepan, combine pineapple, kiwi, granulated sugar, and water.
2. Bring to a boil over medium-high heat.
3. In a small bowl, whisk together cornstarch and 1 tablespoon of water.
4. Stir into the boiling mixture and cook until thickened, about 2-3 minutes.
5. Cool to room temperature.
6. Serve the cooled topping over the cheesecake.