Quinoa Greek Yogurt Honey Cheesecake with Toasted Almonds

Ingredients:

• 1 1/2 cups cooked quinoa
• 1/4 cup butter, melted
• 1/4 cup honey
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (8 ounces each), softened
• 1/2 cup plain Greek yogurt
• 3 eggs
• 1/2 cup honey
• 2 teaspoons vanilla extract
• 1/4 cup sliced almonds, toasted

Directions:

1. Preheat oven to 350°F.
2. In a medium bowl, combine cooked quinoa, melted butter, and 1/4 cup honey. Mix well and press into the bottom of a 9-inch springform pan.
3. In a large bowl, beat softened cream cheese until smooth. Add Greek yogurt, eggs, 1/2 cup honey, and vanilla extract, and beat until well combined.
4. Pour the cream cheese mixture over the quinoa crust and smooth out the top.
5. Bake for 45-50 minutes, until the cheesecake is set but still slightly jiggly in the center.
6. Cool the cheesecake to room temperature, then refrigerate for at least 2 hours or overnight.
7. When ready to serve, top with toasted almonds.