Peanut Butter Yogurt Cheesecake

Graham Cracker Base

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

Greek Yogurt & Honey Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup plain Greek yogurt
• 1/2 cup honey
• 2 teaspoons vanilla extract

Peanut Butter Cup Topping

• 1 cup heavy cream
• 12 oz semisweet chocolate chips
• 1/2 cup creamy peanut butter

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a bowl, mix together the graham cracker crumbs, melted butter, and sugar until mixture is moistened. Press the mixture into the bottom of a 9-inch springform pan.
3. Bake for 10 minutes, then let cool to room temperature.
4. In a large bowl, beat the softened cream cheese until smooth and creamy. Add in the Greek yogurt, honey, and vanilla extract. Stir until well mixed. Spread over cooled crust.
5. Refrigerate for at least 2 hours or overnight until fully set.
6. For the topping, heat the heavy cream in a small saucepan over medium heat until it just begins to boil. Remove from heat and add the chocolate chips and peanut butter, stirring until the mixture is melted and smooth.
7. Spread the peanut butter chocolate mixture over the top of the cheesecake and return the cheesecake to the refrigerator until completely set, at least 1 hour.
8. Remove from the refrigerator and allow the cheesecake to come to room temperature before serving.