Creamy Greek Yogurt Cheesecake with Oreo Crust and Chocolate Ganache Topping

Ingredients:

• 24 Oreo cookies, finely crushed
• 1/2 cup (1 stick) unsalted butter, melted
• 2 containers (16 oz each) Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup plain Greek yogurt
• 3/4 cup honey
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream
• 4 oz semi-sweet chocolate chips

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, combine the crushed Oreo cookies and melted butter. Press the mixture onto the bottom of the prepared pan. Bake for about 10 minutes. Let cool completely.
3. In a large bowl, beat the cream cheese until smooth. Add the Greek yogurt and mix until combined. Add the honey and mix well. Beat in the eggs, one at a time, making sure to scrape the sides of the bowl after each addition. Stir in the vanilla extract.
4. Pour the cheesecake batter over the cooled crust. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly. Let cool to room temperature, then chill in the refrigerator for at least 2 hours.
5. In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer. Remove from heat and add the chocolate chips. Stir until completely melted and smooth.
6. Pour the chocolate ganache over the chilled cheesecake. Let the ganache set for about 10 minutes before serving.