# What You'll Need:
→ Crust
01 - 1 cup plain breadcrumbs
02 - 1/4 cup unsalted butter, melted
03 - 1/4 teaspoon dried oregano
04 - 1/8 teaspoon ground black pepper
→ Cheesecake Filling
05 - 12 oz cream cheese, softened
06 - 1/2 cup ricotta cheese
07 - 1/4 cup grated Parmesan cheese
08 - 2 large eggs
09 - 1/2 teaspoon dried thyme
10 - 1/2 teaspoon lemon zest
11 - 1/4 cup whole milk
12 - 1/3 cup pitted Kalamata olives, chopped
13 - 2 tablespoons fresh chives, finely chopped
14 - 1/4 teaspoon salt
15 - 1/4 teaspoon black pepper
→ Garnish
16 - 2 tablespoons Kalamata olives, sliced
17 - 1 tablespoon fresh parsley, chopped
18 - Drizzle of extra virgin olive oil
# Step-by-step Directions:
01 - Preheat oven to 325°F. Lightly grease a 9-inch springform pan or line with parchment paper.
02 - In a small bowl, combine breadcrumbs, melted butter, oregano, and black pepper until evenly moistened.
03 - Press the mixture firmly into the bottom of the prepared pan. Bake for 8 minutes until lightly set. Remove and cool slightly.
04 - In a large bowl, beat softened cream cheese, ricotta, and Parmesan until smooth and creamy.
05 - Add eggs one at a time to the cheese mixture, mixing thoroughly after each addition to ensure proper incorporation.
06 - Stir in dried thyme, lemon zest, whole milk, chopped Kalamata olives, fresh chives, salt, and black pepper until fully combined.
07 - Pour the filling mixture over the cooled crust and smooth the top surface evenly.
08 - Bake for 25 to 28 minutes until the center is set but retains a slight wobble when gently shaken.
09 - Remove from oven and allow to cool to room temperature. Refrigerate for at least 2 hours before serving.
10 - Top with sliced Kalamata olives, fresh chopped parsley, and a drizzle of extra virgin olive oil. Slice into small wedges or squares for serving.
