Maple Pecan Greek Yogurt Cheesecake with Lemon Curd Topping

Ingredients:

• 1 cup finely chopped pecans
• 1/4 cup maple syrup
• 6 tablespoons unsalted butter, melted
• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 2 cups plain Greek yogurt
• 3/4 cup granulated sugar
• 3 large eggs
• 1/4 cup honey
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 1/2 cup lemon curd

Directions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan.
2. In a medium bowl, mix together the chopped pecans, maple syrup, and melted butter. Press mixture into the bottom of the prepared pan and bake for 10 minutes. Remove from the oven and let cool while preparing the filling.
3. In a large mixing bowl, beat the cream cheese until smooth and creamy. Add in the Greek yogurt, sugar, eggs, honey, vanilla extract, and salt. Mix until well combined.
4. Pour the cheesecake mixture over the cooled crust and smooth the top with a spatula. Bake for 45-50 minutes until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for 15 minutes. Then remove from the oven and let cool completely on a wire rack.
5. Once the cheesecake has cooled, spread the lemon curd on top. Chill the cheesecake in the fridge for at least 2 hours before slicing and serving.