Creamy Vanilla Yogurt Cheesecake

Graham Cracker Base

Ingredients:

• 1 and 1/2 cups graham cracker crumbs
• 1/3 cup unsalted butter, melted
• 1/4 cup granulated sugar

Instructions:

1. Preheat oven to 350°F.
2. Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. Bake for 10-12 minutes.
5. Let cool completely.

Greek Yogurt & Honey Filling

Ingredients:

• 24 oz. Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 and 1/4 cups Greek yogurt
• 1 cup honey
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract

Instructions:

1. In a large bowl, beat the cream cheese until smooth.
2. Add the Greek yogurt and beat until combined.
3. Gradually add the honey, beating until mixture is smooth.
4. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next egg.
5. Stir in the vanilla extract.
6. Pour the mixture over the cooled crust.
7. Bake for 50-60 minutes or until the cheesecake is set but still jiggles slightly in the center.
8. Let cool to room temperature, then chill in the fridge for at least 4 hours or overnight.

Vanilla Bean Frappuccino Topping

Ingredients:

• 1 cup heavy cream
• 1/4 cup confectioners' sugar
• 1 vanilla bean, split and seeds scraped
• 1/4 cup strong coffee

Instructions:

1. In a large bowl, beat the heavy cream on medium-high speed until it starts to thicken.
2. Add the confectioners' sugar and vanilla bean seeds and continue to beat until soft peaks form.
3. In a small saucepan, heat the strong coffee until it comes to a boil.
4. Remove from heat and let cool slightly.
5. Drizzle the coffee over the cheesecake.
6. Serve with the vanilla bean frappuccino topping.