Creamy Delight Cheesecake Recipe

Oreo Base

• 16 Oreo cookies
• 3 tablespoons unsalted butter, melted

Crush the Oreo cookies in a food processor until fine crumbs form. Mix in melted butter and press firmly onto the bottom of a 9-inch spring-form pan. Chill the crust in the fridge while preparing the filling.

Greek Yogurt & Honey Filling

• 3 containers (24oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup Greek yogurt
• 1/2 cup honey
• 2 teaspoons vanilla extract
• 3 large eggs, room temperature

Preheat the oven to 325°F.

In a large mixing bowl, beat the cream cheese until smooth and creamy. Add Greek yogurt, honey, and vanilla extract and beat on low speed until well combined.

Add the eggs, one at a time, mixing until just combined. Pour the mixture onto the chilled crust and bake for 50-55 minutes or until the edges are lightly browned and the center is still slightly jiggly. Turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for 30 minutes. Remove from the oven and let cool completely.

Peanut Butter Cup Topping

• 1/2 cup smooth peanut butter
• 1/2 cup heavy cream
• 1 cup semisweet chocolate chips

In a medium saucepan, heat the peanut butter and heavy cream over low heat, stirring until smooth and well combined. Remove from heat and add the chocolate chips. Stir until the chocolate is melted and smooth. Pour the mixture over the cooled cheesecake and spread it evenly. Chill for at least 1 hour.

Enjoy your delicious Creamy Delight Cheesecake!