Almond Chia Cheesecake with Whipped Cream Topping

Ingredients:

• 1 cup almond meal
• 1/4 cup chia seeds
• 1/4 cup maple syrup
• 1/2 cup coconut oil, melted
• 2 containers (16oz in total) of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup almond milk
• 1/2 cup honey
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup sliced almonds
• 1 cup heavy cream
• 2 tbsp powdered sugar

Instructions:

1. Preheat the oven to 350°F.
2. In a bowl, mix together almond meal, chia seeds, maple syrup and melted coconut oil. Press the mixture into the base of a 9-inch springform pan and bake for 10 minutes, or until lightly browned. Set aside to cool.
3. In a large mixing bowl, beat softened cream cheese until fluffy. Add almond milk, honey, vanilla extract and salt. Beat until well combined.
4. Pour the cream cheese mixture over the cooled crust and smooth the top with a spatula. Sprinkle sliced almonds on top.
5. Bake for 25-30 minutes, or until the edges start to brown. Allow to cool before refrigerating for at least 4 hours, or overnight.
6. Once the cheesecake has cooled, whip the heavy cream and powdered sugar together until stiff peaks form. Spread over the cheesecake and serve.