Creamy Almond Vanilla Cheesecake

Ingredients

• 1 1/2 cups almond flour
• 5 tablespoons butter, melted
• 4 containers (8oz each) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1 tablespoon vanilla extract
• 4 large eggs
• 1 cup heavy cream
• 1/4 cup powdered sugar

Instructions

1. Preheat the oven to 350°F and grease a 9-inch springform pan.
2. In a medium-sized bowl, mix the almond flour and melted butter until well combined. Press the mixture onto the bottom of the prepared pan
3. In a large bowl, beat the cream cheese until smooth using an electric mixer.
4. Add the granulated sugar, flour, and vanilla extract to the cream cheese mixture and beat until well combined.
5. Add the eggs one at a time, beating well after each addition.
6. Pour the mixture into the prepared pan and bake for 45-50 minutes or until the center is almost set.
7. Allow the cheesecake to cool completely, then refrigerate for at least 4 hours or until well chilled.
8. In a large bowl, beat the heavy cream and powdered sugar until stiff peaks form.
9. Spoon the whipped cream over the top of the cheesecake, and serve chilled.