Creamy Honey Nut Cheesecake

Ingredients

• 12 Black & White cookies, crushed
• 3 tablespoons unsalted butter, melted
• 2 containers (8oz each) of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup Greek yogurt
• 1/2 cup honey
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup macadamia nuts, chopped

Directions

1. Preheat oven to 350°F.
2. In a mixing bowl, combine crushed Black & White cookies and melted butter. Press onto the bottom of a 9-inch springform pan. Set aside.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add the Greek yogurt, honey, eggs, and vanilla extract. Beat until well blended.
4. Pour the cheese mixture over the cookie crust.
5. Sprinkle macadamia nuts over the top of the cheese mixture.
6. Bake for 40 minutes or until center is almost set.
7. Cool the cheesecake on a wire rack for 10 minutes.
8. Run a knife around the edge of the pan to loosen cheesecake. Chill the cheesecake for at least 2 hours or overnight.

Enjoy your delicious Creamy Honey Nut Cheesecake!