Creamy Greek Yogurt Honey Almond Cheesecake with Toffee Crunch Topping

Ingredients

• 1 1/2 cups almond flour
• ⅓ cup honey
• 1/2 cup unsalted butter, melted
• 3 containers (24 oz total) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup plain Greek yogurt
• 3/4 cup granulated sugar
• 3 eggs
• 1 tsp vanilla extract
• 1 cup toffee bits, divided

Instructions

1. Preheat oven to 350°F.
2. In a mixing bowl, combine almond flour, honey and melted butter. Mix together thoroughly. Press mixture into the bottom of a 9-inch springform pan. Bake for 10-12 minutes or until lightly browned. Let cool for 10 minutes.
3. In a large mixing bowl, beat softened Norman's Kosher Cholov Yisroel Cream Cheese, Greek yogurt and granulated sugar until smooth and creamy.
4. Add eggs one at a time, mixing well between each addition.
5. Mix in vanilla extract until well combined.
6. Pour cheesecake mixture over the cooled crust.
7. Place the springform pan onto a large piece of aluminum foil and wrap the foil around the sides.A single layer of foil has been added to prevent water from seeping into the pan during the water bath.
8. Place the wrapped pan into a larger high sided roasting pan and fill the roasting pan a third of the way up with boiling water.
9. Bake for 50-55 minutes or until gently set.
10. Turn off the oven but leave the cheesecake in. Prop open the oven door slightly with a wooden spoon and let the cheesecake cool slowly in the oven for an hour before removing and chilling.
11. Once the cheesecake is cooled and set, remove from pan and sprinkle the top of the cheesecake with the remaining toffee bits. Slice and serve.

Enjoy!