Creamy Honey Pistachio Cheesecake

Oreo Base

• 20 Oreo cookies
• 4 tablespoons unsalted butter, melted

Greek Yogurt & Honey Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup Greek yogurt
• 1/3 cup honey
• 2 eggs
• 1 teaspoon vanilla extract

Salted Pistachios Topping

• 1/2 cup salted pistachios, chopped

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a food processor, pulse Oreo cookies until fine crumbs form. Add melted butter and pulse until well combined.
3. Press the crumb mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove from oven and let cool.
4. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer on medium speed until creamy and smooth.
5. Beat in Greek yogurt, honey, eggs, and vanilla extract until well combined.
6. Pour the filling over the crust and smooth the top using a spatula. Bake for 45-50 minutes or until set.
7. Remove from oven and let cool to room temperature. Chill cheesecake in the refrigerator for at least 4 hours or overnight.
8. Before serving, sprinkle chopped pistachios over the top of the cheesecake.
9. Enjoy your delicious and kosher Creamy Honey Pistachio Cheesecake!