Cheesecake with Churro Base, Avocado & Lime Filling, and Vanilla Bean Frappuccino Topping

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Ingredients:

• 1 cup Churro cookie crumbs
• 1/4 cup unsalted butter, melted
• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 3 large eggs, at room temperature
• 1 ripe avocado, peeled and pitted
• 2 tbsp fresh lime juice
• 1 tsp grated lime zest
• 1/4 cup heavy cream
• 1/2 cup Vanilla Bean Frappuccino, chilled

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan with non-stick cooking spray.
2. Combine Churro cookie crumbs and melted butter in a bowl. Press mixture into the bottom of the prepared springform pan.
3. In a large mixing bowl using an electric mixer, beat cream cheese on medium-high speed until smooth and creamy.
4. Add sugar and flour to the cream cheese mixture and beat until well combined.
5. Add eggs, one at a time, beating well after each addition.
6. In another mixing bowl, mash avocado until creamy. Add lime juice and zest and mix well.
7. Stir avocado mixture and heavy cream into the cream cheese mixture. Mix until well combined.
8. Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
9. Bake for 45-50 minutes, or until the edges are lightly golden and the center is set. Let cool completely.
10. In a mixing bowl, whip the chilled Vanilla Bean Frappuccino until thick and creamy.
11. Serve chilled cheesecake topped with Vanilla Bean Frappuccino.