Greek Yogurt and Salted Caramel Cheesecake

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Graham Cracker Base

• 10 oz of Graham crackers, crushed
• 1/3 cup of sugar
• 1/2 cup of butter, melted

Mix all ingredients together and press into the bottom of a 9-inch springform pan.

Greek Yogurt and Honey Filling

• 24 oz of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup of Greek yogurt
• 1 cup of sugar
• 3 eggs
• 1/4 cup of honey
• 1 teaspoon of vanilla extract

Preheat the oven to 350°F. In a large bowl, mix cream cheese and sugar until smooth. Add Greek yogurt, eggs, honey, and vanilla, stirring to combine. Pour the mixture over the graham cracker crust. Bake for 50-55 minutes, or until the edges are set and the center is slightly jiggly.

Salted Caramel Topping

• 1 1/2 cups of sugar
• 1/2 cup of water
• 1/2 cup of cream
• 4 tablespoons of butter
• 1 teaspoon of salt

In a pot, combine sugar and water over medium heat. Cook, without stirring, until the sugar melts and turns amber in color. Immediately remove from heat and add the cream, butter, and salt, whisking until smooth. Let it cool, then pour over the cheesecake.