Date & Walnut Cheesecake with Greek Yogurt & Honey Filling and Fruit Compote Topping

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Ingredients:

• 1 cup pitted dates, chopped
• 1 cup walnuts, chopped
• 5 tablespoons unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup Greek yogurt
• 1/2 cup honey
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup fruit compote for topping (such as raspberry or blueberry)

Instructions:

1. Preheat the oven to 350°F (180°C).
2. Grease a 9-inch springform pan and set aside.
3. In a food processor, pulse together the dates and walnuts until they form a coarse mixture.
4. Add the melted butter and continue to pulse until it is well combined.
5. Press the mixture into the bottom of the prepared springform pan, using a flat-bottomed glass to create an even layer.
6. Bake the crust for 12-15 minutes until lightly golden. Remove from the oven and let cool while you prepare the filling.
7. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until smooth and creamy.
8. Add the Greek yogurt, honey, eggs, vanilla extract, and salt. Beat until all ingredients are well combined.
9. Pour the filling over the cooled crust and smooth the top with a spatula.
10. Bake for 25-30 minutes, until the cheesecake is set around the edges but slightly jiggly in the center.
11. Let the cheesecake cool to room temperature, then cover and refrigerate for at least 2 hours or overnight.
12. Before serving, spread the fruit compote on top of the cheesecake evenly.

Enjoy this delicious cheesecake with your family and friends!