Apple Pie Greek Yogurt Cheesecake with Espresso Chocolate Topping

Ingredients

• 9-inch Apple Pie crust (homemade or store-bought)
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup Greek Yogurt
• 1/2 cup honey
• 2 teaspoons vanilla extract
• 3 eggs
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons grated lemon zest
• 1/2 cup heavy cream
• 1/4 cup espresso
• 1 tablespoon cocoa powder
• 2 oz dark chocolate, chopped

Directions

1. Preheat oven to 350°F.
2. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy, about 2 minutes.
3. Add Greek yogurt, honey, and vanilla extract. Beat until well combined, about 1-2 minutes.
4. Add eggs one at a time, mixing well after each addition.
5. In a separate bowl, whisk together flour and salt. Add to cream cheese mixture and beat until just combined. Stir in grated lemon zest.
6. Pour filling onto the Apple Pie crust. Tap the pan gently on the counter to release any air bubbles.
7. Bake for 30-35 minutes, or until the edges are golden brown and the center is set. Cool completely and refrigerate for at least 2 hours, or overnight.
8. In a small saucepan, heat heavy cream, espresso, and cocoa powder over medium heat. Stir until combined and bring to a simmer.
9. Remove from heat and add chopped dark chocolate. Let sit for 5 minutes then whisk until smooth and shiny.
10. Pour the Espresso Chocolate Topping over the cooled cheesecake and let it set for 10-15 minutes.
11. Serve and enjoy!