Preheat oven to 350˚F.

In a mixing bowl, combine crumbs and butter and stir until fully incorporated.

Line an 8” cake pan with parchment paper and very lightly grease pan. Add crust mixture and press evenly into the bottom of the pan. Set aside.

Place goat cheese, cream cheese and sugar into a mixing bowl and beat with an electric mixer until well combined. Scrape down sides of bowl and add yogurt until just combined. With motor running add eggs, one at a time, until fully incorporated. Stir in vanilla and beat until no lumps remain.

Pour filling over crust and smooth top (filling should reach the top of the pan).

Carefully place mixture into a roasting pan and place in the oven. Carefully pour warm/hot water into the side of the roasting pan until the water reaches halfway up the side of the cake pan.

Bake cheesecake for 45 to 55 minutes or until center is still slightly wobbly.

Remove from oven and water bath and allow cheesecake to cool for 10 to 15 minutes. Run a knife along the edge of the pan to ensure cheesecake doesn’t stick to sides when removing from pan.

Allow cheesecake to cool for an hour. Place cheesecake in the refrigerator and allow to chill for at least 6 hours.

Once cheesecake has completely chilled, run a knife along the edge again.

With a platter ready, place a clean cake board over the top of the cheesecake and pan and quickly invert it onto the cake board. Tap the bottom of the pan to ensure nothing is sticking. Remove pan and replace with a platter before quickly, but carefully turning the cheesecake onto the platter and removing the cake board from the surface. (the removal process should take no more than 30 seconds)

Drizzle the top with honey, slice and serve.