Instructions

For Crust

1. Preheat the oven to 350° and prepare a 6 inch springform pan by laying the inside bottom with a parchment paper circle and spraying with nonstick spray and the outside bottom and sides with aluminum foil.
2. Place the graham crackers in a food processor or freezer bag.
3. Pulse or crush with a rolling pin or meat tenderizer until you get course crumbs.
4. Add in the melted butter and the optional sugar and massage around in the bag or pulse in the food processor to incorporate until you get the texture of wet sand.
5. Pack this mixture in the pan in an even layer.
6. Bake for 10 minutes or until golden brown.
7. Place in the freezer for 1 hour.

For Cheesecake

1. Place the softened cream cheese in the bowl of your stand mixer fitted with a paddle attachment or hand mixer in a regular mixing bowl.
2. Beat the cream cheese on medium speed until smooth. About 5-10 minutes.
3. Add the sugar and beat to combine. Scrape down the bottom and the sides of the bowl. Beat again until smooth.
4. Repeat this step with the greek yogurt, green apple extract and green food coloring. Make sure the mixture is completely smooth before the next step.
5. Add the eggs one at a time, beating to incorporate between each addition. Scrape down the bottom and the sides of the bowl and beat until smooth one more time.
6. Place a sieve on top of the springform pan. Pass the batter through the sieve and into the pan.
7. Level off the batter in the pan and tap the pan on the table to get rid of any air bubbles.
8. Bake in a water-bath for 30-45 minutes or until the edges are set but the middle jiggles slightly.
9. Shut off the oven, crack the oven door and leave the cake in the oven for an additional hour to cool.
10. Place a piece of siran wrap over the cheesecake and place in the fridge overnight.

For Caramel

1. Wipe down the inside of medium heavy bottom sauce pot with lemon juice to prevent crystallization.
2. Add the sugar and the water to the pot, swirl to distribute the water so all the sugar gets wet.
3. On medium high heat, cook covered for 3-4 minutes or until you get a clear mixture.
4. Continue cooking for a few minutes until the mixture turns into a medium golden color. Shut off the heat.
5. Add the heavy cream. It will bubble but just stir to stop that.
6. Add the butter and stir to melt.
7. Add the salt and transfer to a separate container to cool and thicken.

To Decorate

1. Remove the cheesecake from the fridge and run a warm off-set spatula along the sides. Release the sides of the pan.
2. Put a piece of parchment paper on top of cake followed by a light weight cutting board.
3. using the cutting board and the bottom of the pan, flip the cake over. Take off the bottom of the pan and the parchment paper. Place your serving plate on top of the crust. Flip back over.
4. Spoon the cooled caramel over the top of the cake and serve. Leftovers can be place covered in the fridge for up to 2 weeks.