By Rebecca King

Graham cracker crust:

1½ cups fine graham cracker crumbs

⅓ cup butter, melted

¼ cup sugar

Preheat oven to 350˚. In a bowl, combine graham cracker crumbs, butter and sugar. Press mixture firmly over bottom and up sides of a 9-inch spring-form pan. Bake for 10 minutes.

Cheesecake filling:

24 ounces fresh sheep cheese (Sweet Alyssum)

½ teaspoon salt

1 tablespoon vanilla

4 eggs

1 cup sugar

16 ounces sheep yogurt

2 tablespoons sugar

Prepare crust as above.

In large bowl, stir together fresh cheese, salt and vanilla until soft and creamy. Add eggs 1 at a time, beating well after each addition. Gradually beat in the cup sugar until it is all incorporated. Pour into prepared pan. Bake for 30 to 35 minutes or until center jiggles slightly when pan is gently shaken. Remove cake from oven; let stand for 10 minutes. Increase oven temperature to 450˚. In a small bowl, stir together yogurt and the 2 tablespoons of sugar; spread over top of cake. Return cake to oven and bake for 5 more minutes or until yogurt is set. Transfer pan to a wire rack. Let cool completely before removing sides from pan.