Creamy Greek Yogurt Honey Cheesecake with Chocolate Ganache

Ingredients:

• 2 cups vanilla wafer crumbs
• 6 tablespoons unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup Greek yogurt
• 3/4 cup honey
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1 cup semisweet chocolate chips

Instructions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan and set aside.
2. In a medium bowl, mix together the vanilla wafer crumbs and melted butter until well combined.
3. Press the mixture into the bottom of the prepared springform pan. Bake for 10 minutes.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add in the Greek yogurt and honey and beat until combined.
5. Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
6. Pour the filling over the baked crust and smooth out the top. Bake for 50-60 minutes or until the cheesecake is set.
7. Remove the cheesecake from the oven and allow it to cool to room temperature.
8. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
9. Add the semisweet chocolate chips to the saucepan and stir until the chocolate has melted and the mixture is smooth.
10. Pour the chocolate ganache over the cooled cheesecake.
11. Chill the cheesecake in the refrigerator for at least 4 hours or overnight before serving.