Banana Almond Cheesecake with Blood Orange & Grapefruit Topping

Banana Nut Base Ingredients:

• 1 1/2 cups crushed banana nut granola
• 1/4 cup melted unsalted butter
• 2 tbsp brown sugar

Almond Filling Ingredients:

• 24oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup ground almonds

Blood Orange & Grapefruit Topping Ingredients:

• 2 large blood oranges, peeled and segmented
• 1 large grapefruit, peeled and segmented
• 1/4 cup honey

Instructions:

1. Preheat the oven to 350°F.
2. Mix together the granola, melted butter, and brown sugar until well combined. Press the mixture into the bottom of a 9-inch springform pan.
3. In a large mixing bowl, beat the cream cheese until smooth. Add in the sugar and eggs, one at a time, while continuing to beat the mixture. Mix in the vanilla extract and ground almonds, making sure everything is well combined.
4. Pour the cheesecake mixture into the prepared crust and smooth it out with a spatula.
5. Bake for 45-50 minutes, or until the cheesecake is set but still slightly jiggly in the center.
6. While the cheesecake is baking, mix together the segmented blood oranges, grapefruit, and honey in a medium bowl.
7. Once the cheesecake is done baking, allow it to cool to room temperature before topping it with the fruit mixture.
8. Cover the cheesecake and refrigerate for at least 4 hours, or overnight, before serving.