Graham Cracker Crust
- 2/3 cup Graham Cracker Crumbs
- ½ cup Butter, melted
- ¼ cup Cane Sugar
- 16 oz. Nancy’s Organic Cream Cheese
- 1 cup Nancy’s Organic Vanilla Grass Fed Yogurt
- ¼ cup Honey
- 1 tablespoon Lemon Juice
- 8 oz. Dark Chocolate, chopped
- ½ cup Heavy Cream
- ¼ cup Butter
- Toasted Hazelnuts, chopped
- Flaked Sea Salt
Combine the graham cracker crumbs, butter and sugar in a small mixing bowl. Spoon the mixture into 3-4 dessert cups and gently press down. Set aside.
Combine the ingredients for the filling in a mixing bowl. Using a hand mixer, blend them until smooth. Spooning on top of the graham cracker crust, add the filling to the dessert cups and chill for 20 minutes.
To make the ganache, pour the heavy cream into a saucepan over medium-low heat. Add the butter to the pan and gently whisk until melted. Bring the mixture to a low simmer. Place the chocolate in a glass bowl and pour the hot milk mixture over top. Allow it to sit and melt for 3-5 minutes before whisking until smooth.
Pour the ganache on top of the filling and chill the cheesecakes for another 1-2 hours. Top the cheesecakes with flaked sea salt and chopped hazelnuts to serve.