Greek Yogurt & Honey Cheesecake with Fudge Brownie Topping

Graham Cracker Base

• 2 cups Graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Greek Yogurt & Honey Filling

• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup Greek yogurt
• 3/4 cup honey
• 4 large eggs
• 1 tsp vanilla extract

Fudge Brownie Topping

• 1/2 cup unsalted butter
• 1 cup semisweet chocolate chips
• 1/2 cup granulated sugar
• 2 large eggs
• 3/4 cup all-purpose flour
• 1/4 tsp salt

Directions

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, mix together the Graham cracker crumbs, sugar, and melted butter. Press into the bottom of the prepared pan. Bake for 8-10 minutes, or until lightly browned. Cool on a wire rack.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, Greek yogurt, and honey until smooth. Beat in the eggs one at a time, then stir in the vanilla extract. Pour the mixture over the cooled crust.
4. Bake the cheesecake for 45-50 minutes, or until the edges are golden brown and the center is just set. Cool on a wire rack for 10 minutes.
5. While the cheesecake is cooling, prepare the Fudge Brownie Topping. In a small saucepan, melt the butter and chocolate chips over low heat. Remove from heat and stir in the sugar. Beat in the eggs, then stir in the flour and salt. Pour the mixture over the cheesecake.
6. Return the cheesecake to the oven and bake for an additional 20-25 minutes, or until the topping is set and a toothpick inserted in the center comes out clean. Cool completely on a wire rack, then cover and refrigerate for at least 3 hours before serving.