Creamy Almond Honey Cheesecake

Ingredients

• 2 cups almond flour
• 1/4 cup melted butter
• 1/4 cup honey
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup Greek yogurt
• 1/2 cup honey
• 1 tsp vanilla extract
• 4 eggs
• 1 cup heavy cream
• 1 tbsp honey
• 1/2 tsp vanilla extract

Directions

1. Preheat oven to 350°F.
2. In a bowl, mix the almond flour, melted butter, and 1/4 cup honey until crumbly. Press the mixture into the bottom of a 9-inch springform pan.
3. Bake for 10-12 minutes until lightly browned. Remove from oven and let cool.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until creamy. Add the Greek yogurt, 1/2 cup honey, and 1 tsp vanilla extract and beat until smooth.
5. Add the eggs one at a time, beating well after each addition.
6. Pour the cheesecake mixture over the cooled crust.
7. Bake for 50-60 minutes until the cheesecake is set but slightly jiggly in the center. Remove from oven and let cool to room temperature.
8. In a bowl, beat the heavy cream, 1 tbsp honey, and 1/2 tsp vanilla extract until stiff peaks form. Spread the whipped cream over the cheesecake. Refrigerate for at least 4 hours.
9. Serve and enjoy!