Cheesecake with Chia Seeds Base, Greek Yogurt & Honey Filling, and Caramel Sauce Topping

Ingredients:

• 4 (8 oz) containers Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup chia seeds
• 1/4 cup honey
• 1 cup Greek yogurt
• 1/2 cup sugar
• 4 eggs
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350°F.
2. In a large bowl, mix together the chia seeds and melted butter. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
3. In another large bowl, beat the cream cheese until smooth. Add the honey, Greek yogurt, sugar, eggs, and vanilla extract. Beat until everything is well combined.
4. Pour the filling over the chia seed base and bake for 50-60 minutes or until the edges are set, but the center still jiggles slightly.
5. Allow the cheesecake to cool to room temperature and then chill in the fridge for at least an hour before serving.
6. To make the caramel sauce, heat 1 cup of sugar in a saucepan over medium heat until melted and golden brown. Remove from heat and stir in 1/4 cup of unsalted butter until smooth. Add 1/2 cup of heavy cream and stir well. Allow the sauce to cool before drizzling over the chilled cheesecake.