Olive Oil & Sea Salt Blueberry Bliss Cheesecake with Chocolate Ganache

Ingredients:

• 1 1/2 cups crushed graham crackers
• 1/4 cup granulated sugar
• 1/3 cup extra virgin olive oil
• 1/2 teaspoon sea salt
• 2 containers (16 oz total) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup sour cream
• 3/4 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups fresh blueberries
• 1/4 cup water
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 1/2 cup chocolate chips
• 1/2 cup heavy cream

Instructions:

1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a medium-sized bowl, combine the crushed graham crackers, granulated sugar, olive oil, and sea salt. Press the mixture evenly into the bottom of the prepared pan to form the crust.
3. In a large mixing bowl, beat together the Norman's Kosher Cholov Yisroel Cream Cheese, sour cream, and granulated sugar until smooth and creamy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Pour the cream cheese mixture over the crust in the springform pan.
6. In a small saucepan, combine the blueberries and 1/4 cup of water. Cook over medium heat until the blueberries burst and release their juices.
7. In a separate cup, whisk together the cornstarch and 1/4 cup cold water until smooth. Slowly pour the cornstarch mixture into the blueberry sauce while stirring constantly.
8. Continue to cook the blueberry sauce, stirring constantly, until it thickens. Remove from heat and let it cool slightly.
9. Pour the blueberry sauce over the cream cheese mixture in the springform pan, spreading it evenly.
10. Bake the cheesecake in the preheated oven for about 55-60 minutes, or until the edges are set and the center is slightly jiggly.
11. Remove the cheesecake from the oven and let it cool in the pan for 10 minutes. Then, run a knife around the edges to loosen the cake before removing the sides of the springform pan.
12. Allow the cheesecake to cool completely before refrigerating it for at least 4 hours or overnight.
13. In a microwave-safe bowl, combine the chocolate chips and heavy cream. Heat in the microwave for 30-second intervals, stirring in between, until the chocolate is melted and smooth.
14. Pour the chocolate ganache over the chilled cheesecake, spreading it evenly.
15. Refrigerate the cheesecake for an additional 30 minutes to allow the ganache to set.
16. Slice and serve the Olive Oil & Sea Salt Blueberry Bliss Cheesecake with Chocolate Ganache for a delightful kosher dessert!