Divine Mango Peach Greek Yogurt Cheesecake

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Graham Cracker Base

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

Greek Yogurt & Honey Filling

• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup Greek yogurt
• 1/2 cup honey
• 3 large eggs
• 1 teaspoon vanilla extract

Peach & Mango Topping

• 2 peaches, peeled and sliced
• 1 mango, peeled and sliced
• 1/4 cup honey
• 1 tablespoon lemon juice

Directions

1. Preheat oven to 350°F.
2. In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press mixture into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until creamy. Add in Greek yogurt and honey and beat until combined. Mix in eggs one at a time, then add the vanilla extract.
4. Pour cheesecake mixture onto the prepared crust and bake for 45-50 minutes, or until the center is set but still jiggly.
5. Let the cheesecake cool in the pan for about an hour then transfer it to the refrigerator to cool for at least 3 hours or overnight.
6. To make the topping, combine sliced peaches, mango, honey, and lemon juice in a saucepan over medium heat. Cook for 10-15 minutes, stirring occasionally, until the mixture thickens slightly. Let cool, then spread over the top of the chilled cheesecake.