INGREDIENTS FOR THE CRUST
11⁄2 cups graham cracker crumbs 5 tbsp Olive Grove, melted
INGREDIENTS FOR THE FILLING
1 tbsp granulated sugar
2, 8oz blocks cream cheese
13/4 cups plain Greek yogurt
3 large eggs
2/3 cup granulated sugar
1 tsp vanilla extract
2 tsp lemon juice
Preheat oven to 350°F In a medium bowl combine graham cracker crumbs with melted Olive Grove and sugar; stir until thoroughly mixed.
Press evenly into the bottom of 9" or 10' springform pan.
Beat together cream cheese until smooth for about 2 minutes. Add in granulated sugar, greek
yogurt, vanilla and lemon juice, beating again until completely smooth.
Add in eggs one at a time, mixing on low-medium speed. Try not to overmix here. Stop mixing as soon as the last egg is incorporated.
Pour cheesecake filling onto the pre-baked crust. Bake at 325°F for 45-55 minutes.
Chill for 8 hours or overnight before serving