Greek Yogurt & Honey Cheesecake with Whipped Cream Topping

Ingredients:

• 1 ½ cups Graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• 2 tablespoons sugar
• 2 containers (8oz each) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup Greek yogurt
• ¾ cup honey
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream

Instructions:

1. Preheat the oven to 325°F.
2. Combine the Graham cracker crumbs, melted butter, and sugar in a bowl. Mix until the ingredients are well combined and moistened.
3. Press the mixture into the bottom of a 9-inch springform pan. Use a flat-bottomed glass or measuring cup to make sure the base is compact and even.
4. Bake the base for 10 minutes. Remove it from the oven and set it aside to cool.
5. In a large bowl, beat the cream cheese until creamy and smooth. Add the Greek yogurt, honey, eggs, and vanilla extract. Beat until well blended and smooth.
6. Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula.
7. Bake the cheesecake for 50-55 minutes, or until the edges are set and the center is slightly jiggly.
8. Let the cheesecake cool to room temperature before chilling it in the fridge for at least 2 hours or overnight.
9. Once the cheesecake is chilled, make the whipped cream. Beat the heavy whipping cream until it holds stiff peaks. Pile the whipped cream on top of the cheesecake.
10. Serve the cheesecake immediately and enjoy!