Avocado Lime Cheesecake Truffle

Cornbread Base

• 1 1/2 cups Cornbread Crumbs
• 1/4 cup sugar
• 5 tablespoons unsalted butter, melted

Avocado & Lime Filling

• 1 ripe avocado, pitted and peeled
• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1/3 cup lime juice
• 1 tablespoon lime zest

Cheesecake Truffle Topping

• 4 oz. white chocolate, chopped
• 1/4 cup heavy cream
• 4 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened

Instructions:

1. Preheat the oven to 350°F.
2. Mix together the cornbread crumbs, sugar, and melted butter until well combined.
3. Press the mixture into the bottom of an 8-inch springform pan. Bake for 10-12 minutes, or until golden brown. Allow crust to cool completely.
4. In a food processor or blender, puree the avocado until smooth. Add Norman's Kosher Cholov Yisroel Cream Cheese, sugar, egg, lime juice, and lime zest, and blend until well combined.
5. Pour the mixture over the cooled cornbread crust and bake for 30-35 minutes or until the center is set. Allow to cool, then refrigerate overnight.
6. In a small saucepan, heat the heavy cream until it comes to a simmer. Remove from the heat and stir in the chopped white chocolate and Norman's Kosher Cholov Yisroel Cream Cheese, until completely smooth.
7. Pour the mixture over the chilled cheesecake and spread it evenly with a spatula. Return the cheesecake to the refrigerator and chill until topping is set, about 2 hours. Serve chilled.