Creamy Almond Fudge Cheesecake Recipe

Ingredients:

• 1 cup Almond Flour
• 1/4 cup Butter, melted
• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup Granulated Sugar
• 4 large Eggs, room temperature
• 1 tsp Vanilla Extract
• 1/2 cup Heavy Cream
• 1 cup Chocolate Chips
• 1/4 cup Unsalted Butter
• 1 cup Fudge Brownie mix

Directions:

1. Preheat your oven to 350°F.
2. In a mixing bowl, combine almond flour and melted butter to make the base. Mix until well combined and press evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes.
3. In the bowl of a stand mixer, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add in the granulated sugar and beat until well combined.
4. Add in one egg at a time, making sure each egg is incorporated well before adding the next. Mix in vanilla extract.
5. Slowly add heavy cream to the mixture and mix until fully combined.
6. Pour the mixture over the baked almond flour base, spreading it evenly. Bake for 50-60 minutes until the center is almost set. Let cool to room temperature.
7. In a small microwave-safe bowl, melt together the chocolate chips and unsalted butter in the microwave in 15 second increments, stirring after each time, until fully melted.
8. Mix in fudge brownie mix into the melted chocolate mixture until well combined. Spread over the cooled cheesecake and chill in the refrigerator for at least 2 hours or until fully set.
9. Serve and enjoy this delicious kosher cheesecake!