The Honeyed Yogurt Cheesecake

Ingredients:

• 24 Oreo cookies, crushed
• 1/4 cup unsalted butter, melted
• 2 containers (16 oz total) of Norman's Kosher Cholov Yisroel Cream Cheese at room temperature
• 1 cup plain Greek yogurt
• 1/2 cup honey
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 can (20 oz) crushed pineapple, drained
• 2 kiwis, peeled and sliced

Instructions:

1. Preheat the oven to 350°F (180°C).
2. Mix the Oreo cookie crumbs and melted butter in a small bowl and press firmly into the bottom of a 9-inch springform pan.
3. In a large mixing bowl, beat the cream cheese until smooth. Add the Greek yogurt, honey, eggs, and vanilla extract, and continue mixing on low speed until well combined.
4. Pour the cheesecake filling over the Oreo crust and smooth out the top with a spatula.
5. Bake for 45-50 minutes until the cheesecake is set, but still slightly jiggly in the center.
6. Turn off the oven and let the cheesecake cool inside for an hour or two.
7. Refrigerate for at least 4 hours or overnight before serving.
8. Before serving, top the cheesecake with crushed pineapple and sliced kiwi. Enjoy!