Date & Walnut Avocado Lime Cheesecake

Ingredients:

• 1 cup pitted dates, chopped
• 1 cup walnuts, chopped
• 8 oz Graham crackers, crushed
• 1/2 cup melted unsalted butter
• 3 ripe avocados, peeled and pitted
• 3 tsp. grated lime zest
• 1/2 cup fresh lime juice
• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 1/2 cups granulated sugar
• 3 large eggs, at room temperature
• 1/2 cup sour cream, at room temperature
• 1/2 tsp. salt
• 1/2 cup toasted sliced almonds, for topping

Instructions:

1. Preheat the oven to 350°F.
2. Combine the chopped dates and walnuts in a food processor and pulse until coarsely ground. Add the crushed Graham crackers and melted butter, and pulse until combined.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
4. Meanwhile, using a food processor or hand mixer, blend the avocados, lime zest, and lime juice until smooth.
5. In a separate bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until fluffy. Mix in the eggs, one at a time, followed by the sour cream and salt.
6. Add the avocado mixture to the cream cheese mixture and mix until fully incorporated.
7. Pour the filling over the cooled crust and smooth the top with a spatula. Bake for 45 minutes or until the center is set but still slightly jiggly.
8. Remove the cheesecake from the oven and let cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
9. Before serving, sprinkle the top with toasted sliced almonds.