Ingredients:

• 1 cup graham cracker crumbs
• 3 tablespoons OLEA's Butter Infused Olive Oil
• 2 tablespoons sugar
• 2 (8-ounce) packages cream cheese, at room temperature
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract or OLEA's Raspberry Dark Balsamic substituted for vanilla extract. 
• ¼ cup sour cream
• Fresh raspberries for topping

Balsamic Glaze:

• ½ cup OLEA's Raspberry Dark Balsamic Vinegar
• 2 tablespoons sugar

Instructions:

• Preheat your oven to 325ºF (163ºC). Line a mini muffin tin with paper liners.
• In a bowl, combine the graham cracker crumbs, EVOO, and 2 tablespoons of sugar. Press a teaspoon of the mixture into each muffin cup to form the base.
• In a mixing bowl, beat together the cream cheese and ½ cup of sugar until smooth. Add the eggs, one at a time, then stir in the vanilla extract (or balsamic substitute), and sour cream.
• Divide the cream cheese mixture among the muffin cups, filling each nearly to the top.
• Bake for 15-20 minutes, or until the centers are just set. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• While the cheesecakes cool, prepare the balsamic glaze. In a small saucepan, combine the raspberry dark balsamic vinegar and 2 tablespoons of sugar. Cook over medium heat, stirring frequently, until the mixture thickens and reduces to a syrupy consistency, about 10 minutes.
• Once the cheesecakes are cool, spoon a small amount of balsamic glaze over the top of each one.
• Top each mini cheesecake with a fresh raspberry.
• Refrigerate the cheesecakes for at least 2 hours, or until ready to serve.

Recipe Adapted From The Little Shop of Olive Oil