Almond Flour Cheesecake with New York-style Filling and Chocolate Ganache Topping

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup melted unsalted butter
• 4 containers of Norman's Kosher Cholov Yisroel Cream Cheese (32 oz total)
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1/4 cup sour cream
• 1 tablespoon vanilla extract
• 1/2 cup heavy cream
• 8 ounces semisweet chocolate, chopped

Instructions:

1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the almond flour and melted butter. Mix until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove from the oven and let it cool down.
4. In a large bowl, beat the cream cheese and sugar together until creamy. Add the eggs, one at a time, beating well after each addition.
5. Mix in the sour cream and vanilla extract until smooth.
6. Pour the mixture over the cooled crust. Bake the cheesecake for 50-60 minutes or until the edges are set and the center is slightly wobbly.
7. Remove from the oven and let it cool for 15 minutes. Run a knife around the edge to loosen the cheesecake. Cool completely before adding the topping.
8. For the chocolate ganache topping, heat the heavy cream in a saucepan over medium heat until it comes to a simmer.
9. Remove from heat and add the chopped chocolate. Stir until the chocolate is melted and the mixture is smooth.
10. Pour the ganache over the cooled cheesecake, spreading it evenly with a spatula or knife.
11. Chill the cheesecake in the refrigerator for at least 2-3 hours before serving.