Banana Nut Greek Yogurt Cheesecake with Caramel Sauce

Ingredients:

• 1 1/2 cups banana nut granola
• 1/4 cup melted unsalted butter
• 2 containers (16oz) Greek yogurt
• 16oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup honey
• 1 tsp vanilla extract
• 3 eggs
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1 pinch of salt
• 1/2 cup caramel sauce

Directions:

1. Preheat your oven to 325°F.
2. Pulse the banana nut granola in a food processor until it resembles coarse crumbs. Add melted butter and pulse again until mixture resembles wet sand.
3. Press the crust mixture into the bottom of a 9-inch springform pan, and bake for 10 minutes. Set aside and let cool.
4. In a large bowl, beat Greek yogurt, Norman's Kosher Cholov Yisroel Cream Cheese, honey, and vanilla extract until smooth and creamy.
5. Add the eggs and continue to beat until well incorporated.
6. In a separate bowl, whisk together sugar, cornstarch, and salt.
7. Slowly add the dry mixture to the wet mixture, stirring until completely blended.
8. Pour the mixture over the crust, and bake for 50-60 minutes or until the center is set.
9. Remove from the oven and let it cool to room temperature.
10. Heat the caramel sauce for a few seconds in the microwave or on the stove top, and drizzle over the cheesecake.
11. Chill in the refrigerator for at least 2 hours before serving.