Creamy Greek Yogurt & Honey Cheesecake Truffle

Graham Cracker Base Ingredients:

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons sugar

Greek Yogurt & Honey Filling Ingredients:

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup Greek yogurt
• 1 cup honey
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature

Cheesecake Truffle Topping Ingredients:

• 8 oz semisweet chocolate, chopped
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1/2 cup graham cracker crumbs

Instructions:

1. Preheat the oven to 350°F.
2. Combine graham cracker crumbs, melted butter, and sugar in a medium bowl. Press the mixture into the bottom of a 10-inch springform pan. Bake the crust for 8-10 minutes until lightly browned. Allow the crust to cool to room temperature.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, Greek yogurt, honey, and vanilla extract together until smooth and creamy.
4. Add the eggs one at a time, beating well after each addition. Pour the filling over the cooled crust and smooth the top.
5. Bake the cheesecake for 45-50 minutes or until the center is almost set. Turn off the oven and allow the cheesecake to cool in the oven for 1 hour.
6. In a medium saucepan, melt the semisweet chocolate, heavy cream, and butter together. Stir constantly until smooth. Remove from the heat and pour the chocolate mixture over the cheesecake. Use a spatula to smooth the chocolate over the top of the cheesecake.
7. Sprinkle graham cracker crumbs over the chocolate layer.
8. Refrigerate the cheesecake for at least 4 hours or overnight.
9. Remove the cheesecake from the springform pan, slice, and serve.