Cheesecake Delight

Chia Seeds Base:

• 1 cup Graham cracker crumbs
• 1/4 cup chia seeds
• 1/4 cup melted unsalted butter

Greek Yogurt & Honey Filling:

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup Greek yogurt
• 1/3 cup honey
• 2 large eggs
• 1 tsp vanilla extract

Toasted Almonds Topping:

• 1/2 cup sliced almonds, toasted
• 3 tbsp honey

Preheat oven to 325°F.

In a small bowl, mix together the graham cracker crumbs, chia seeds, and melted butter. Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Remove from oven and let cool.

In a large mixing bowl, beat the cream cheese until smooth and creamy. Add in the Greek yogurt, honey, eggs, and vanilla extract. Mix until well combined.

Pour the mixture into the cooled crust and bake for 40-45 minutes or until the center is almost set. Allow to cool to room temperature before adding topping.

In a small saucepan, combine the honey and sliced almonds. Heat over medium heat, stirring constantly until the mixture is bubbly and golden brown.

Pour the toasted almonds topping over the cooled cheesecake and let it set for a few minutes before transferring it to the fridge. Chill for at least 4 hours before serving.