Lemon Olive Bliss Cheesecake with Caramel Macchiato Glaze

Black & White Cookie Base

• 2 cups crushed black & white cookies
• 1/2 cup melted butter

1. Preheat oven to 350°F (175°C).
2. Grease a 9-inch springform pan.
3. In a medium bowl, mix crushed black & white cookies with melted butter until combined.
4. Press the mixture firmly into the bottom of the prepared pan.
5. Bake in preheated oven for 10 minutes. Let it cool while preparing the filling.

Olive Oil & Lemon Filling

• 24 oz (3 containers) of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1/2 cup olive oil
• Zest of 2 lemons
• 1/4 cup fresh lemon juice
• 3 large eggs
• 1 tsp vanilla extract
• 1/4 cup flour

1. Reduce oven temperature to 325°F (160°C).
2. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
3. Add the granulated sugar and mix until well combined.
4. Blend in the olive oil, lemon zest, and lemon juice.
5. Add the eggs one at a time, beating well after each addition.
6. Mix in the vanilla extract and flour until just combined.
7. Pour the filling over the cooled cookie base in the springform pan.
8. Bake in the preheated oven for 55-65 minutes, or until the center is set and just slightly jiggly.
9. Turn off the oven, crack the oven door, and allow the cheesecake to cool in the oven for 1 hour.
10. Refrigerate for at least 4 hours or overnight.

Caramel Macchiato Topping

• 1/2 cup caramel sauce
• 1/4 cup brewed espresso, cooled
• 1/2 cup heavy cream
• 1 tbsp powdered sugar

1. In a small bowl, mix the caramel sauce and espresso until well combined.
2. In a separate bowl, beat the heavy cream with the powdered sugar until stiff peaks form.
3. Gently fold the caramel-espresso mixture into the whipped cream until well incorporated.
4. Spread the topping over the chilled cheesecake.

Serving

1. Carefully remove the cheesecake from the springform pan and transfer to a serving plate.
2. Slice and serve chilled.