Creamy Almond Cheesecake

Ingredients

• 1 1/2 cups almond flour
• 5 tablespoons unsalted butter, melted
• 3 tablespoons granulated sugar
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sour cream
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 4 large eggs
• 1/2 cup heavy cream
• 1/2 teaspoon almond extract
• 1/2 cup powdered sugar
• 1 cup heavy whipping cream

Instructions

1. Preheat oven to 350°F.
2. In a medium bowl, combine almond flour, melted butter and 3 tablespoons of sugar until well mixed.
3. Press the almond mixture onto the bottom of an 8-inch springform pan.
4. Bake the crust for 10-12 minutes until lightly golden. Cool completely.
5. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, sour cream, sugar and vanilla extract until light and fluffy.
6. Add eggs, one at a time, mixing well after each addition, until just combined.
7. Pour the cheesecake batter into the cooled crust.
8. Bake for 45-50 minutes, or until the cheesecake sets around the edges but still jiggles slightly in the center.
9. Remove from oven and let cool to room temperature.
10. In a medium bowl, add heavy cream, almond extract and powdered sugar. Whip until stiff peaks form.
11. Spread whipped cream on top of cooled cheesecake.
12. Refrigerate for at least 2-3 hours, or overnight, before slicing and serving.