Aromatic Herb and Golden Honey Cheesecake

Rosemary & Olive Oil Base:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
1 tablespoon fresh rosemary, finely chopped
¼ cup extra-virgin olive oil

Greek Yogurt & Honey Filling:

24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
1 cup Greek yogurt
¾ cup honey
3 large eggs
1 tablespoon vanilla extract

Caramel Sauce Topping:

1 cup granulated sugar
¼ cup water
½ cup heavy cream
2 tablespoons unsalted butter
Pinch of salt

Instructions:

Preheat the oven to 350°F (175°C).
In a mixing bowl, combine the graham cracker crumbs, sugar, chopped rosemary, and olive oil for the base. Mix well until all the ingredients are evenly moistened.
Press the mixture firmly into the bottom of a 9-inch springform pan. Bake in the preheated oven for 10 minutes. Remove from the oven and set aside to cool.
In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
Add the Greek yogurt, honey, eggs, and vanilla extract to the cream cheese. Beat on low speed until well combined and smooth.
Pour the filling mixture over the cooled crust in the springform pan.
Bake in the oven for 45-50 minutes or until the center is set and the top is lightly golden.
Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight to set.
In a saucepan, combine the granulated sugar and water for the caramel sauce. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture starts to boil.
Continue cooking without stirring until the mixture turns a deep amber color.
Remove the saucepan from the heat and carefully whisk in the heavy cream, butter, and salt until smooth and well combined.
Let the caramel sauce cool for a few minutes before drizzling it over the chilled cheesecake.
Return the cheesecake to the refrigerator for another 30 minutes to allow the caramel to set.
Serve chilled and enjoy this delightful Aromatic Herb and Golden Honey Cheesecake!