Creamy Almond Honey Cheesecake with Marshmallow Topping

Ingredients:

• 1 cup Almond flour
• 1/4 cup Unsalted butter, melted
• 2 containers (8oz each) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup Greek yogurt
• 1/2 cup Honey
• 2 Eggs
• 1 teaspoon Vanilla extract
• Pinch of Salt
• 1 cup Marshmallows

Instructions:

1. Preheat the oven to 325°F.
2. In a mixing bowl, combine almond flour and melted butter. Mix well.
3. Press the mixture onto the bottom of an 8-inch springform pan.
4. Bake for 10 minutes. Let it cool down.
5. In a large mixing bowl, beat the cream cheese until smooth.
6. Add Greek yogurt, honey, eggs, vanilla extract, and salt. Mix until well combined.
7. Pour the mixture onto the cooled crust.
8. Bake for 40 minutes.
9. Remove from the oven and let it cool in the pan.
10. In a saucepan, melt the marshmallows over low heat.
11. Spoon the melted marshmallows over the top of the cheesecake.
12. Refrigerate for at least 2 hours before serving.