Thyme & Lemon Cheesecake with Strawberry Filling and Toasted Almonds

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Ingredients:

• 1 1/2 cups of graham cracker crumbs
• 1/4 cup of granulated sugar
• 1/4 cup of melted butter
• 1 tbsp of fresh thyme leaves
• 1 tsp of lemon zest
• 16 oz of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup of granulated sugar
• 2 large eggs
• 1 tsp of vanilla extract
• 1 cup of strawberry filling
• 1/4 cup of sliced almonds, toasted

Instructions:

1. Preheat the oven to 325°F.
2. In a bowl, mix the graham cracker crumbs, 1/4 cup of sugar, melted butter, thyme leaves, and lemon zest until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan and bake it for 10 minutes. Remove it from the oven and let it cool for a few minutes.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with 1/2 cup of sugar until it becomes smooth.
5. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
6. Pour the cheesecake filling over the crust.
7. Spoon the strawberry filling over the cheesecake mixture.
8. Bake the cheesecake for 45-50 minutes or until the center of the cheesecake is set.
9. Remove it from the oven and let it cool to room temperature.
10. Refrigerate the cheesecake for at least 4 hours or overnight.
11. To serve, sprinkle the toasted almonds over the top of the cheesecake.