Almond Joy Cheesecake

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Ingredients:

• 2 cups almond flour
• 6 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar
• pinch of salt
• 3 containers of Norman's Kosher Cholov Yisroel cream cheese (24 oz total), at room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 eggs
• 1/2 cup shredded coconut
• 1/2 cup chopped almonds, toasted
• 4 ounces semisweet chocolate, chopped
• 1/2 cup heavy cream
• 1/4 cup shredded coconut (for topping)
• 1/4 cup chopped almonds, toasted (for topping)

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, stir together the almond flour, melted butter, sugar, and salt. Press the mixture into the bottom of the prepared pan.
3. Bake for 10-12 minutes, or until lightly golden. Let cool while you prepare the filling.
4. In a large bowl, beat the cream cheese until smooth. Add in the sugar and vanilla extract and beat until well combined. Add in the eggs, one at a time, and beat until just incorporated.
5. Stir in the shredded coconut and chopped almonds. Pour the cheesecake mixture over the cooled crust.
6. Bake for 40-45 minutes, or until the edges are set but the center is still slightly jiggly.
7. Let the cheesecake cool to room temperature, then chill for at least 3 hours in the refrigerator (or overnight) before serving.
8. Once chilled, make the ganache topping. Place the chopped chocolate in a heatproof bowl.
9. In a small saucepan, heat the heavy cream over medium heat until it comes to a simmer. Pour the hot cream over the chopped chocolate and let sit for 1-2 minutes.
10. Stir the chocolate and cream together until smooth. Pour the ganache over the cheesecake and spread evenly.
11. Sprinkle the shredded coconut and chopped almonds over the top of the ganache. Chill the cheesecake for another 30 minutes to set the ganache.
12. Slice and serve the Almond Joy Cheesecake chilled.