Olive Oil & Sea Salt Cheesecake with Greek Yogurt & Honey Filling and Toffee Crunch Topping

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Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup olive oil
• 1/2 tsp sea salt
• 2 containers (8oz each) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 1/2 cups plain Greek yogurt
• 1/2 cup honey
• 3 eggs
• 1 tsp vanilla extract
• 1/2 cup toffee bits

Instructions:

1. Preheat the oven to 325°F.
2. In a bowl, mix together the graham cracker crumbs, sugar, olive oil, and sea salt.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
5. Add the Greek yogurt, honey, eggs, and vanilla extract and continue to beat until well combined.
6. Pour the filling over the crust and smooth out the top using a spatula.
7. Sprinkle the toffee bits evenly over the top of the filling.
8. Bake for 50-55 minutes, or until the edges are slightly golden and the center is set but still slightly jiggly.
9. Let the cheesecake cool to room temperature before refrigerating for at least 2 hours or overnight.
10. Once chilled, remove the springform pan and slice.