Honey Yogurt Cheesecake​ adapted from Yotam Ottolenghi

​Serves: 8
2 cups + 2 tablespoons plain Greek yogurt
12 ounces Nairn’s gluten-free oat graham crackers, broken into pieces
5 tablespoons unsalted butter, melted
1½ tablespoons fresh thyme leaves
14 ounces whipped cream cheese, room temperature
¼ cup + 1 tablespoon confectioners’ sugar
1 full teaspoon fine lemon zest
5½ ounces white chocolate, broken into pieces
3 tablespoons honey

Parchment paper
9-inch springform pan

1. Cut a circle from the parchment paper to fit the springform pan.
2. Line the pan and set aside.
3. Spread a clean soft cloth across a sieve and set it above a bowl.
4. Spoon the yogurt into the cloth and then draw up the edges of the cloth. Twist the edges of the cloth to squeeze out all moisture from the yogurt. Press as much moisture as possible from the yogurt. Afterward you should have 1 2/3 cups of thickened yogurt. Set aside. Discard waste liquid.
5. Place Narin’s broken cookies in a plastic baggie and crush them finely with rolling pin. Place the crumbs in a small to medium mixing bowl. Add the melted butter and 1 tablespoon of thyme. Mix well. Spoon the mixture into the springform pan, pressing it down to form an even layer. Place in the fridge.  
6. Whisk the cream cheese, strained yogurt, confectioner’s sugar, and the lemon zest together until smooth and well combined.
7. Melt the chocolate in a double boiler OR set a bowl over a pan of barely simmering water. Stir the chocolate frequently for 2 -3 minutes. Spoon the melted chocolate into the cream cheese mixture. Whisk until smooth.
8. Spread the cream cheese mixture over the cookie base evenly then refrigerate for at least 3 hours until fully set.
9. When ready to serve, warm the honey and with the remaining thyme until thin and runny. Drizzle over the cheesecake.
10. Remove the cheesecake from the spring-form pan and plate. Slice and serve.