Ginger Snap Greek Yogurt Cheesecake with Toasted Almonds Topping

Ingredients:

• 12 oz Ginger Snap Cookies
• 6 tbsp Unsalted Butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 2 cups Greek Yogurt
• 1 cup Honey
• 4 Large Eggs
• 1 tsp Vanilla Extract
• Pinch of Salt
• 1 cup Toasted Almonds, chopped

Instructions:

1. Preheat the oven to 325°F.
2. Process the ginger snap cookies in a food processor until finely ground. Add melted butter and pulse until well combined.
3. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and let cool.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese on medium-high speed until smooth and creamy. Add Greek yogurt, honey, eggs, vanilla extract, and salt. Beat until smooth and well combined.
5. Pour the cheesecake mixture over the ginger snap crust. Smooth the top with a spatula.
6. Bake for 1 hour or until the cheesecake is set but still jiggles slightly in the center. Turn off the oven and let the cheesecake cool in the oven for 30 minutes. Remove from the oven and let cool to room temperature.
7. Refrigerate the cheesecake for at least 2 hours before serving.
8. For the topping, toast chopped almonds in a dry pan over medium heat for 3-5 minutes until lightly golden brown and fragrant.
9. Remove the cheesecake from the springform pan and sprinkle the toasted almonds on top before serving.