Toffee Almond Cheesecake

Ingredients

• 1.5 cups Almond flour
• 1/3 cup Monkfruit sweetener
• 6 tbsp Butter
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 3/4 cup Monkfruit sweetener
• 3 large Eggs
• 1/2 cup Sour cream
• 1 tsp Vanilla extract
• 1/2 cup Chopped toffee candy

Instructions

1. Preheat the oven to 350°F and grease a 9-inch springform pan.
2. Combine almond flour and monkfruit sweetener in a bowl. Melt butter and add to bowl. Mix until smooth dough is formed.
3. Press the dough into the bottom of the prepared springform pan. Bake for 10 minutes. Remove and set aside to cool.
4. While crust is cooling, in a large mixing bowl, beat together cream cheese, monkfruit sweetener, and vanilla extract until smooth and creamy.
5. Add eggs one at a time, mixing well after each addition. Add sour cream and mix until combined.
6. Pour the filling onto the cooled crust and smooth out the top with a spatula.
7. Bake for 45-50 minutes, until the edges are lightly golden and the center is slightly jiggly when shaken. Turn off the oven, crack open the door, and let the cheesecake cool in the oven for 30 minutes.
8. Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, place in the refrigerator for at least 3 hours or overnight to set.
9. When ready to serve, carefully remove the cheesecake from the pan and sprinkle chopped toffee candy on top.