Passion Cheesecake with Almond Flour Base and Berries & Cream Topping

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut oil, melted
• 1/4 cup honey
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup sugar
• 1 tablespoon vanilla extract
• 4 large eggs, room temperature
• 1/2 cup passion fruit puree (about 5 passion fruits)
• 1/2 cup heavy cream
• 1 cup mixed berries, for topping
• 1/2 cup heavy cream, for topping

Instructions:

1. Preheat the oven to 350°F (180°C) and grease a 9-inch (23cm) springform pan.
2. In a mixing bowl, whisk together the almond flour, melted coconut oil, and honey until combined. Press into the bottom of the prepared pan and bake for 10 minutes. Let cool for 10 minutes.
3. In a separate mixing bowl, beat the cream cheese until smooth. Add in the sugar and vanilla extract, and beat until combined. Add in the eggs one at a time and beat until just combined, making sure not to overbeat the mixture.
4. Pour half of the cheesecake mixture on top of the almond flour base. Add the passion fruit puree to the remaining cheesecake mixture and mix until combined. Pour the passion fruit cheesecake mixture over the plain cheesecake mixture.
5. Bake for 50-55 minutes or until just set. The center should have a slight jiggle to it. Let cool at room temperature for 30 minutes, then chill in the refrigerator for at least 3 hours or overnight.
6. Once the cheesecake is completely chilled, remove from the springform pan. Heat the heavy cream in a small saucepan over low heat until just warmed. Pour over the top of the cheesecake and top with mixed berries.
7. Slice and serve chilled.