Creamy Greek Yogurt Cheesecake with Almond Topping

Ingredients:

• 2 cups Graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup Greek yogurt
• 1/2 cup honey
• 1 tablespoon vanilla extract
• 4 large eggs
• 1/2 cup sliced almonds, toasted

Instructions:

1. Preheat the oven to 325°F.
2. Mix together the Graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom and up the sides of a springform pan. Bake for 10-12 minutes and set aside to cool.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add the Greek yogurt, honey, and vanilla extract and beat well.
4. Add the eggs one at a time, beating well after each addition.
5. Pour the cheesecake filling onto the cooled crust and smooth the top with a spatula.
6. Bake for 50-60 minutes, or until the center of the cheesecake is set but still slightly jiggly.
7. Once the cheesecake is done, remove from the oven and cool completely.
8. Spread the toasted sliced almonds on top of the cheesecake and serve chilled.