Yogurt Cheesecake with Honey-Roasted Apricots Recipe

Preheat oven to 325°F (160°C).

In a small bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan to form the crust.

In a large mixing bowl, beat Greek yogurt, cream cheese, sugar, eggs, and vanilla extract until smooth and creamy. Pour mixture over the crust in the springform pan.

Bake for 45 minutes or until the edges are set but the center still jiggles slightly. Remove from the oven and let cool completely.

While the cheesecake is cooling, preheat the broiler. Place apricot halves on a baking sheet, cut side up. Drizzle honey over the apricots.

Broil for 5-7 minutes or until the apricots start to brown and soften. Remove from the oven and let cool slightly.

Place honey-roasted apricots on top of the cooled cheesecake. Chill in the refrigerator for at least 2 hours before serving.

Serve chilled and enjoy!