Indulgent Almond & Fudge Cheesecake with Greek Yogurt and Honey Filling

Ingredients:

• Almond Flour Base:
• 1 ½ cups almond flour
• 2 tablespoons melted butter
• 1 tablespoon honey


• Greek Yogurt and Honey Filling:
• 2 containers (16 oz) Greek yogurt
• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup honey
• 3 eggs


• Fudge Brownie Topping:
• 1 cup dark chocolate chips
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1/4 cup chopped almonds

Directions:

1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the almond flour, melted butter, and honey until fully mixed.
3. Press the mixture evenly onto the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
4. In a separate mixing bowl, combine the Greek yogurt, Norman's Kosher Cholov Yisroel Cream Cheese, and honey until well blended.
5. Add the eggs, one at a time, mixing well after each addition.
6. Pour the mixture onto the cooled almond flour base and spread evenly.
7. Bake for 35-40 minutes or until the edges are slightly browned and the center is firm. Allow to cool for 15 minutes before removing from the springform pan.
8. Melt the chocolate chips, heavy cream, and unsalted butter in a double boiler or microwave until smooth.
9. Pour the chocolate mixture over the cooled cheesecake and sprinkle with chopped almonds.
10. Refrigerate for at least 2 hours or up to overnight.
11. Serve chilled and enjoy!