Almond Cream Cheesecake with Caramel Sauce

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup unsalted butter, melted
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1/2 cup heavy cream
• 1/2 cup caramel sauce (homemade or store-bought)

Instructions:

1. Preheat the oven to 350°F.
2. In a mixing bowl, combine almond flour and melted butter until the mixture is crumbly and moistened.
3. Press the mixture into the bottom of a greased 9-inch springform pan to form an even crust.
4. Bake the crust for 10 minutes, or until lightly golden. Remove from the oven and set aside to cool.
5. In a separate mixing bowl, beat cream cheese until smooth and creamy.
6. Add sugar, eggs, and vanilla extract and beat until well combined.
7. Add heavy cream and continue beating until the mixture is smooth and creamy.
8. Pour the cream cheese mixture over the cooled crust and smooth the surface with a spatula.
9. Bake the cheesecake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
10. Remove the cheesecake from the oven and let it cool for 10-15 minutes.
11. Drizzle the caramel sauce over the top of the cheesecake, using a spatula to spread it evenly.
12. Refrigerate the cheesecake for at least 4 hours, or until it's fully chilled and set.
13. Slice and serve chilled, garnished with additional caramel sauce and almond flakes, if desired.