Greek Yogurt “Cheesecake” For Two

Preheat oven to 350F. Lightly grease a 4-inch diameter springform pan with butter.

In a small bowl, combine ingredients for crust. Pour the mixture into the prepared pan and lightly press down with your fingers. Bake until lightly browned (about 7 minutes). Then remove it from the oven and set aside.

In a medium-sized thick-bottomed saucepan, combine all ingredients for the filling except vanilla. Bring to a simmer over medium heat (whisking constantly); once it simmers it will take about a minute or so to thicken to a stiff pudding consistency – when it does that, turn heat off and whisk in vanilla.

Pour filling into pre-baked crust, then place the pan back into the oven and bake 20 minutes longer. Then, turn the oven off and cool the cake completely in the oven (you do this so the cake cools very slowly). Once cake has cooled, pull it out of the oven and place it in the refrigerator for 2 hours to chill.

Take the cake out of the fridge a half an hour before serving so it can come to room temperature. Right before serving, top with any topping you like.