1/2 cup butter, softened
1/2 cup packed light brown sugar
1/2 cup finely chopped fresh parsley
1/4 cup olive oil
1 tablespoon lemon zest
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1/4 teaspoon dried marjoram
1/2 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch glass pan.
In a medium bowl, butter or margarine, brown sugar, parsley and olive oil together. Mix together. Place lemon and basil over butter mixture, and sprinkle with rosemary, marjoram and salt. Pour mixture into prepared pan.
Bake in preheated oven for 20 minutes in the preheated oven. Cool slightly before removing from pan. Remove foil and place crust in mixing bowl, pressing firmly in bottom to keep crust from drying out.
Pour sauce over cheesecake. Cover lid with foil while filling is filling. Chill in refrigerator.