Greek Yogurt Cheesecake
½ cup graham-cracker crumbs
2 (8 oz.) packages cream cheese
1 cup sugar
1 teaspoon vanilla
6 oz. Greek yogurt
2 whole eggs
3 egg whites
¾–1 cup Blossom Wildflower Honey Cherry Mixer
Directions for the Cheesecake:
Preheat oven to 325º. Sprinkle cracker crumbs onto bottom of 13 x 9-inch greased baking pan.
Beat cream cheese, sugar, and vanilla in a large bowl with a mixer until well-blended. Add yogurt and mix well. Gradually beat in whole eggs and egg whites, mixing until just blended. Pour into pan.
Bake 55 minutes to 1 hour, until almost set. Cool completely and refrigerate 4 hours.
Directions for the Sauce:
Pour ¾–1 cup Blossom Wildflower Honey Cherry Mixer into a pan. Over moderate heat, slowly reduce by half.
Only when you are ready to serve it, drizzle the sauce over each slice — otherwise it will be absorbed into the cheesecake. Decadently delicious!