| 8 | oz | lowfat cream cheese (room temperature) |
| 16 | oz | Stonyfield Organic Vanilla Greek Yogurt |
| 1 | c | sugar |
| 4 | large Organic Eggs (room temperature) | |
| 1⁄8 | tsp | kosher salt |
| Oat Crust | ||
|---|---|---|
| 2 | c | quick oats |
| 1 | c | all-purpose flour |
| 1⁄2 | c | brown sugar |
| 1⁄2 | tsp | baking soda |
| 6 | oz | butter (melted) |
Preheat oven to 350°.
Grease a 10X13 inch baking pan or springform pan.
In a food processor or bowl, mix all ingredients for oat crust until combined.
Spread evenly in your pan of choice and press down slightly to compact mixture.
Set aside.
In a food processor, add all ingredients for cheesecake and blend to combine.
Pour mixture into prepared pan(s) with oat crust.
Put cheesecake in oven on middle rack and bake approximately 40-50 minutes or until the cheesecake jiggles when moved slightly and is springy to the touch. Be sure not to overcook, it will harden more as it cools.
Pull from oven and cool on a rack until completely set.