Almond Flour Greek Yogurt Cheesecake with Peanut Butter Cup topping

Ingredients:

• 2 cups Almond Flour
• 1/3 cup Coconut Oil, melted
• 1/4 cup Honey
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup Greek Yogurt
• 3/4 cup Honey
• 4 Eggs
• 1 tsp Vanilla Extract
• 1/4 cup Peanut Butter
• 1/4 cup Chocolate Chips

Instructions:

1. Preheat oven to 350°F.
2. Combine almond flour, melted coconut oil, and honey in a mixing bowl. Mix until it turns into a dough.
3. Press the dough into the bottom of a 9-inch springform pan.
4. Bake the crust for 10-12 minutes until lightly golden. Remove from oven and let it cool.
5. Reduce the oven temperature to 325°F.
6. Using a mixer, beat cream cheese until smooth and creamy.
7. Add in Greek Yogurt and honey, and continue to mix until well-combined.
8. Beat in eggs, one at a time.
9. Stir in vanilla extract.
10. Pour the cheesecake mixture over the cooled crust. Bake for 50-60 minutes or until the edges are lightly golden, and the center still has a slight jiggle to it.
11. Allow the cheesecake to cool to room temperature before chilling in the refrigerator for at least 4 hours or overnight.
12. In a small bowl, mix together the peanut butter and chocolate chips, and microwave on high for 30 seconds to melt the chocolate.
13. Pour the peanut butter cup mixture on top of the cooled cheesecake.
14. Chill the cheesecake for an additional 30 minutes or until the chocolate hardens a bit.
15. Slice and serve.