Rosemary & Olive Oil Delight Cheesecake

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Ingredients:

• 1 ½ cups of Rosemary & Olive Oil flavored cookie crumbs
• ¼ cup of melted unsalted butter
• 4 containers of 8oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup of granulated sugar
• 1 teaspoon of vanilla extract
• 4 large eggs
• 1 cup of sour cream

New York-style Filling:

1. Preheat the oven to 325°F (163°C) and lightly grease a 9-inch (23cm) springform pan.
2. In a bowl, combine the Rosemary & Olive Oil flavored cookie crumbs and melted butter. Mix well.
3. Press the mixture evenly onto the bottom of the prepared pan to create the crust.
4. In a large mixing bowl, beat the cream cheese until smooth and creamy.
5. Add the sugar and vanilla extract. Continue beating until well combined.
6. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition.
7. Stir in the sour cream until well mixed.
8. Pour the filling over the prepared crust in the springform pan.
9. Bake for about 60-70 minutes or until the edges are set but the center is slightly jiggly.
10. Remove from the oven and let cool in the pan for 10 minutes, then carefully run a knife around the edges to loosen the cake.
11. Transfer the cheesecake to a wire rack to cool completely, then refrigerate for at least 4 hours or overnight.

Caramel Macchiato Topping:

• 1 cup of granulated sugar
• ¼ cup of water
• 1 cup of heavy cream
• 1 tablespoon of instant coffee granules

1. In a medium saucepan, combine the sugar and water. Heat over medium-high heat until the sugar dissolves and turns into a caramel syrup.
2. Remove the saucepan from the heat and slowly pour in the heavy cream while continuously stirring.
3. Return the saucepan to low heat and add the instant coffee granules. Stir until the coffee dissolves completely.
4. Bring the mixture to a gentle simmer and cook for another 5 minutes.
5. Remove from heat and let the caramel macchiato topping cool for about 10 minutes.
6. Pour the topping over the chilled cheesecake and spread it evenly.
7. Refrigerate the cheesecake for an additional 1-2 hours to allow the topping to set.