Cheesecake with Greek Yogurt, Oreo Base and Caramel Sauce

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Ingredients

• 20 Oreo cookies
• 4 tbsp unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup Greek yogurt
• 1/2 cup honey
• 2 large eggs, room temperature
• 1/2 cup sugar
• 2 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup caramel sauce, for topping

Instructions

1. Preheat the oven to 350°F.
2. In a food processor, crush the Oreo cookies into fine crumbs.
3. Add melted butter and pulse until well combined.
4. Transfer the mixture to a 9-inch springform pan and press it down evenly into the bottom. Chill in the refrigerator while you prepare the filling.
5. Using an electric mixer, beat the cream cheese until smooth.
6. Add Greek yogurt, honey, eggs, sugar, vanilla extract, and salt. Beat until well combined and smooth.
7. Pour the mixture into the prepared pan, over the Oreo base. Smooth the top with a spatula.
8. Bake for 35-40 minutes, or until the edges of the cheesecake are set but the center still slightly jiggles.
9. Remove the cheesecake from the oven and let it cool to room temperature.
10. Once the cheesecake has cooled, chill it in the refrigerator for at least 4 hours, or overnight.
11. When ready to serve, drizzle caramel sauce over the top of the cheesecake.