Garlic & Almond Cheesecake

Ingredients:

• 1 1/2 cups Parmesan cheese, grated
• 1 tsp garlic powder
• 1/2 cup unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup almond flour
• 1 tsp almond extract
• 3 large eggs
• 1/2 cup heavy cream
• 1 cup whipped cream
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F.
2. In a bowl, mix together the Parmesan cheese, garlic powder and melted butter.
3. Press the Parmesan mixture into the bottom of a 9 inch springform pan. Bake for 12 minutes, then set aside to cool.
4. In a separate bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together with an electric mixer until smooth. Add the almond flour and almond extract, and beat again until combined.
5. Add the eggs, one at a time, beating until each one is fully mixed in before adding the next.
6. Add the heavy cream and beat until the mixture is smooth.
7. Pour the cheesecake mixture over the cooled Parmesan crust and smooth out the top with a spatula.
8. Bake for 45-50 minutes or until the edges are golden brown and the center is set.
9. Remove the cheesecake from the oven and cool to room temperature, then chill in the refrigerator for at least 4 hours.
10. In a bowl, beat the whipped cream with a mixer until it forms stiff peaks. Add the vanilla extract and mix again.
11. Serve each slice of cheesecake with a dollop of whipped cream on top.