Passion Chocolate Cheesecake with Almond Flour Base

Ingredients:

• Almond Flour Base:
• 1 1/2 cups almond flour
• 1/4 cup melted butter
• 2 tablespoons sugar
• Passion Fruit Filling:
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1/2 cup passion fruit pulp (fresh or canned)
• Chocolate Ganache Topping:
• 1/2 cup heavy cream
• 4 oz semisweet chocolate, chopped

Instructions:

1. Preheat oven to 350°F.
2. For the almond flour base, combine almond flour, melted butter, and sugar in a bowl. Mix until well combined.
3. Press the almond flour mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes. Set aside to cool.
4. For the filling, beat softened Norman's Kosher Cholov Yisroel Cream Cheese and sugar in a bowl until smooth.
5. Add eggs one at a time, mixing until well combined between each addition.
6. Mix in passion fruit pulp until well combined.
7. Pour the filling over the cooled almond base in the springform pan. Bake for 45 minutes or until set.
8. Set aside to cool.
9. For the chocolate ganache topping, place chopped chocolate in a heatproof bowl.
10. In a small saucepan, heat heavy cream until it just starts to boil
11. Pour the hot cream over chopped chocolate and let sit for 1 minute.
12. Whisk until mixture is smooth.
13. Pour the chocolate ganache over the cooled cheesecake. Spread evenly and chill the cheesecake for at least 2 hours before serving.