Divinely Vanilla Almond Cheesecake

Ingredients

• 1 1/2 cups almond flour
• 1/3 cup melted butter
• 2 tablespoons sugar
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 1/4 cups sugar
• 1 tablespoon vanilla extract
• 4 eggs

Caramel Sauce Topping

• 1/2 cup sugar
• 2 tablespoons water
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter

Directions

1. Preheat the oven to 350°F.
2. Combine the almond flour, melted butter, and sugar in a bowl until the mixture resembles wet sand.
3. Press the mixture onto the bottom of a 9-inch springform pan.
4. Bake the crust for 12-15 minutes or until lightly browned.
5. Remove from the oven and allow it to cool.
6. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy. Add the vanilla extract and mix well.
7. Add the eggs, one at a time, and beat until they are incorporated. Take care not to overmix the batter.
8. Pour the cheesecake batter onto the cooled crust.
9. Reduce the oven temperature to 325°F and bake for 50-55 minutes or until the center is set but still jiggles a bit.
10. Allow the cheesecake to cool completely and then refrigerate overnight or for at least 4-6 hours.
11. To make the caramel sauce, heat the sugar and water in a saucepan over medium heat.
12. Stir occasionally until the sugar dissolves and turns amber in color.
13. Add the heavy cream and unsalted butter and whisk constantly until smooth. Allow the mixture to cool for a few minutes.
14. Pour the caramel sauce onto the cheesecake before serving.