Blue Thai Tea Cheesecake

1. To make the crust, combine graham cracker crumbs and sugar. Add in melted butter and stir until combined. Press the mixture onto the bottom of the pan and bake at 375F for 10 min. Remove and allow to cool. Wrap 2 layers of foil around the bottom of the baking pan.
2. In a medium bowl, add cream cheese and use an electric whisk to cream for 4 min or until lumps are removed.
3. Add in sugar, lemon juice, vanilla extract, and Greek yogurt. Whisk until just combined. Do not over mix. Add in the eggs and whisk until combined.
4. Remove 1/4 of the batter and pour into a separate bowl.
5. Add the blue Thai tea powder to the bowl with more batter and whisk until batter is completely blue. Add more blue Thai tea powder if you like stronger tea flavors.
6. Chill for 30 minutes. This will help create an even separation between the blue and white batter.
7. Pour the blue batter into the pan over the crust. Shake pan to smooth the batter out. Add the plain batter over the top by using a ladle.
8. Place the cheesecake pan into a larger pan that is at least 1.5″ high and add boiling water to the larger pan to create a water bath. The water should be about 1 inch high and shouldn’t leak into the foil. Bake cheesecake for 55-60 min at 325F.
9. Once cheesecake is baked, crack the oven door a bit and allow cheesecake to cool in the oven for 1 hour. Remove cheesecake from the water bath and refrigerate for at least 5 hours.
10. Dust the cheesecake with some additional butterfly pea Thai tea powder and enjoy!