Almond Joy Cheesecake

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut oil, melted
• 3 tablespoons honey
• 4 containers Norman's Kosher Cholov Yisroel Cream Cheese (8 oz each), softened
• 1 1/4 cups granulated sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1/2 cup sweetened shredded coconut
• 1/2 cup chopped almonds
• 1/4 cup chocolate chips
• 1/4 cup heavy cream

Instructions:

1. Preheat your oven to 325°F.
2. In a mixing bowl, combine almond flour, coconut oil, and honey. Mix well to form the base.
3. Press the mixture onto the bottom of a 9-inch springform pan.
4. Bake for 10 minutes and let it cool.
5. In a mixing bowl, beat the cream cheese and sugar together until smooth.
6. Add in the eggs one at a time, mixing well after each addition.
7. Mix in the vanilla extract.
8. Stir in shredded coconut and chopped almonds.
9. Pour the mixture onto the cooled crust and smooth the top.
10. Bake for 45-50 minutes or until the center is almost set.
11. Cool the cheesecake to room temperature on a cooling rack.
12. Melt the chocolate chips and heavy cream together in a microwave or double boiler.
13. Drizzle the caramel sauce topping on the cheesecake, followed by the chocolate sauce.
14. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
15. Serve and enjoy!