Ingredients:

For the Cookie Crust:

• 1 1/2 cups crumbled vanilla wafers (or butter cookie crumbs)
• 2 tablespoons Prairie Field Honey
• 3 Tablespoons OLEA's Navel Orange Fused Olive Oil

For the Filling:

• 8 ounces cream cheese (room temperature)
• 3 tablespoons Prairie Field Honey
• 1 teaspoon OLEA's Pomegranate Quince White Balsamic Vinegar
• 1 cup heavy whipping cream

For the topping:

• use a good quality marmalade.
• top with your favorite fruit (optional)

Instructions:

Crust: 

• In a small bowl, combine cookie crumbs, honey, and oil.
• Place a circle of parchment paper into the bottom of an 8 to 9 inch pan. Press crumb mixture into the bottom of the prepared pan and refrigerate until ready to fill. 

Filling:

• In a medium bowl, whip room-temperature cream cheese with sugar and balsamic until completely smooth and fluffy. (3-5 minutes or more, depending on the temperature of your cream cheese.)
• In a separate medium bowl, whip the whipping cream until stiff peaks form. Add 1/4 of the whipped cream to the cream cheese mixture and stir in by hand to lighten it.
• Then, fold in the remaining whipped cream, being careful not to deflate the volume, until well incorporated.
• Transfer to prepared pan, smoothing top. Place in the refrigerator while you make the gelatin topping.

Topping:

• Spread with marmalade. 
• Top with fruit (optional).
• Cover with plastic wrap.
• Chill several hours or overnight.

Enjoy!

Recipe adapted from The Little Shop of Olive Oils