Divine Honeyed Greek Cheesecake

Oatmeal Raisin Base:

• 1 1/4 cups all-purpose flour
• 1 cup quick-cooking oats
• 1/2 cup light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 cup raisins

Greek Yogurt & Honey Filling:

• 1 pound Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup Greek yogurt
• 1/2 cup honey
• 3 large eggs
• 1 tablespoon vanilla extract

Toasted Almonds Topping:

• 1/2 cup sliced almonds
• 2 tablespoons honey

Instructions:

1. Preheat oven to 350°F.
2. In a large mixing bowl, combine the flour, oats, brown sugar, cinnamon, and salt.
3. Add the melted butter and mix well.
4. Stir in the raisins.
5. Press the mixture evenly into the bottom of a 9-inch springform pan.
6. Bake the crust for 15-18 minutes or until lightly golden brown. Remove from the oven and let cool while you make the filling.
7. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
8. Mix in the Greek yogurt, honey, eggs, and vanilla extract until well combined and smooth.
9. Pour the filling into the crust.
10. Bake for 45-50 minutes or until the center is almost set.
11. Remove from the oven and let cool to room temperature.
12. While the cheesecake cools, toast the sliced almonds in a dry skillet over medium heat, stirring frequently, until lightly browned and fragrant. Remove from heat and stir in the honey.
13. Sprinkle the toasted almonds over the cheesecake.
14. Refrigerate the cheesecake for at least 2 hours or overnight before serving.