For the Base:
- 1 cup Nilla or graham crackers, crushed
- 1 Tbsp sugar
- 1/4 cup Sutter Buttes Vanilla Extra Virgin Olive Oil
For the Cheesecake
- 1 package (8oz) cream cheese
- 1 teaspoon lemon zest
- 1/3 cup sugar
- 1 tsp vanilla
- 2 eggs
- Sutter Buttes Sea Salt Caramel Sauce, Pumpkin Caramel Sauce or Maple Caramel Sauce for topping.
Preheat oven to 350 degrees. Line a muffin pan with 12 liners. Crush the wafer or graham crackers using a food processor. Add the sugar and olive oil and process until you achieve a sandy texture. Divide the crumbs among the 12 liners and bake for 8 minutes. While the bases are in the oven, make the cheesecake filling by combining the cream cheese and sugar. Beat until light and fluffy. Add the vanilla, lemon zest and egg and mix until combined. Pour the filling evenly over the bases and bake for 15-18 minutes. Cool completely before topping with the caramel sauce.