Oreo Greek Yogurt Cheesecake with Hot Fudge Topping

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Ingredients

• 24 Oreo cookies
• 4 tablespoons unsalted butter, melted
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup Greek yogurt
• 1/2 cup honey
• 2 teaspoons vanilla extract
• 3 large eggs, room temperature
• 1/2 cup hot fudge sauce, warmed

Instructions

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan with cooking spray.
2. In a food processor, pulse the Oreo cookies until finely ground. Add melted butter and pulse until mixture is well combined. Press the mixture into the bottom of the prepared pan.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add Greek yogurt, honey, vanilla extract, and eggs. Beat until smooth and well combined.
4. Pour the mixture over the Oreo crust and spread it evenly.
5. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
6. Remove from oven and cool to room temperature. Once cooled, refrigerate for at least 3 hours or overnight.
7. When ready to serve, drizzle the warmed hot fudge sauce over the top of the cheesecake. Enjoy!