Black & White Honey Cheesecake

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Ingredients:

• 1 package of Black & White cookies (6 oz)
• 2 tablespoons unsalted butter, melted
• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese (16 oz total)
• 1 cup Greek yogurt
• 1/2 cup honey
• 1 teaspoon vanilla extract
• 3 eggs
• 1/2 cup heavy cream

Instructions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan and set aside.
2. Crush the Black & White cookies in a food processor until fine crumbs form. Add melted butter and pulse until well combined.
3. Press the cookie mixture evenly into the bottom of the prepared pan. Bake for 10 minutes until set. Let cool.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
5. Add Greek yogurt, honey, and vanilla extract. Mix until well combined.
6. Add eggs, one at a time, mixing well after each addition. Pour the mixture into the cooled crust.
7. Bake for 50-60 minutes until the edges are set and the center still has a slight jiggle. Let cool to room temperature.

Whipped Cream Topping:

• 1 cup heavy cream
• 2 tablespoons honey
• 1 teaspoon vanilla extract

1. Whip the heavy cream on high speed until soft peaks form.
2. Add honey and vanilla extract. Whip until well combined.
3. Top the cooled cheesecake with the whipped cream. Chill in the fridge for at least 4 hours or overnight.