Creamy Honeyed Almond Cheesecake with Berries

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Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup unsalted butter, melted
• 1/4 cup honey
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup Greek yogurt
• 1/2 cup honey
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup mixed berries, for topping
• 1/2 cup heavy cream, whipped, for topping

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a mixing bowl, combine almond flour, melted butter, and honey until well combined.
3. Press the almond flour mixture into the bottom of a 9-inch springform pan.
4. Bake the crust for 10 minutes, then set aside to cool.
5. In a large mixing bowl, use an electric mixer to beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
6. Add Greek yogurt and honey to the cream cheese, beat until just combined.
7. Add eggs, one at a time, beating each egg until just incorporated.
8. Add vanilla extract and continue to beat until the mixture is smooth and creamy.
9. Pour the mixture into the pre-baked crust, spreading it evenly with a spatula.
10. Bake for 40-45 minutes until the top is set and lightly browned.
11. Remove the cheesecake from the oven and allow it to cool to room temperature before releasing the sides of the pan.
12. Chill the cheesecake in the refrigerator for at least 2 hours before topping.
13. Just before serving, top the cheesecake with mixed berries and whipped cream.
14. Serve chilled and enjoy!