Olive Oil & Sea Salt Cheesecake with Wine & Berries Filling and Cheesecake Truffle Topping

Ingredients:

1 1/2 cups graham cracker crumbs
1/2 cup granulated sugar
1/2 tsp sea salt
1/2 cup olive oil
3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
1 1/4 cups granulated sugar
4 large eggs
1/2 cup red wine
2 cups mixed berries (such as raspberries, blueberries, and blackberries)
1 cup heavy cream
1 cup semisweet chocolate chips

Directions:

1. Preheat the oven to 350°F.
2. In a bowl, mix together the graham cracker crumbs, 1/2 cup granulated sugar, sea salt, and olive oil until the mixture is crumbly and well combined.
3. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Remove from oven and let cool.
4. In a large bowl, beat the cream cheese and 1 1/4 cups granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition.
5. Pour the cheesecake batter over the cooled crust.
6. In a blender, puree the mixed berries with the red wine until smooth. Pour the mixture over the cheesecake batter and use a knife to swirl it into the top of the batter.
7. Bake the cheesecake for 50-60 minutes, until the cheesecake is set and the edges are lightly browned. Remove from the oven and let cool.
8. In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat and stir in the chocolate chips until the mixture is smooth and creamy.
9. Pour the chocolate mixture over the cooled cheesecake, smoothing it into an even layer. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
10. When ready to serve, remove the cheesecake from the pan and slice into pieces. Enjoy!