Olive Oil & Sea Salt Cheesecake with Greek Yogurt & Honey Filling and Toasted Almonds Topping

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Ingredients:

• 2 cups crushed graham crackers
• 1/2 cup olive oil
• 1/4 tsp sea salt
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup Greek yogurt
• 1/2 cup honey
• 4 eggs
• 1 tsp vanilla extract
• 1 cup toasted almonds, chopped

Instructions:

1. Preheat oven to 325°F.
2. In a medium bowl, mix together crushed graham crackers, olive oil, and sea salt until well combined. Press mixture onto the bottom of a 9-inch springform pan. Set aside.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, Greek yogurt, honey, eggs, and vanilla extract until smooth.
4. Pour mixture into prepared crust and smooth out the top.
5. Bake for 45-50 minutes or until the edges are set but center is slightly jiggly.
6. Remove from oven and let cool for 10 minutes before releasing the cheesecake from the pan and letting cool completely.
7. Sprinkle chopped toasted almonds on top of the cheesecake.
8. Refrigerate for at least 2 hours or overnight before serving.