Ginger Snap Avocado Lime Cheesecake with Toffee Crunch Topping

Ingredients:

• 2 cups Ginger Snap cookies, crushed
• 1/2 cup unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 2 ripe avocados, mashed
• 1/3 cup fresh lime juice
• 1/2 cup granulated sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1/2 cup toffee bits

Instructions:

1. Preheat oven to 325°F degrees.
2. Mix together the crushed ginger snaps and melted butter until evenly combined.
3. Press the mixture into the bottom of a 9-inch springform pan, using a flat measuring cup to create an even layer.
4. Bake for 10 minutes.
5. Meanwhile, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
6. Add in the mashed avocados, lime juice, sugar, eggs, and vanilla extract, and beat until everything is fully combined.
7. Remove the crust from the oven and pour the avocado lime filling into the pan, spreading it out evenly.
8. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
9. Remove the cheesecake from the oven and let cool to room temperature.
10. Chill in the refrigerator for at least 2 hours or overnight.
11. Sprinkle the toffee bits over the top of the chilled cheesecake before serving.

Enjoy this unique and flavorful cheesecake recipe with your friends and family!