Avocado Lime Cheesecake with Sundried Tomato Pesto Topping

Graham Cracker Base

• 8 ounces Graham crackers, crushed
• 6 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar

Avocado & Lime Filling

• 3 containers (24 ounces) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 2 ripe avocados, peeled and pitted
• 3 tablespoons fresh lime juice
• 1 tablespoon lime zest

Sundried Tomato Pesto Topping

• 1 cup sundried tomatoes, packed in oil, drained and roughly chopped
• 1/2 cup fresh basil leaves
• 1/2 cup pine nuts, toasted
• 3 garlic cloves, minced
• 1/2 cup extra-virgin olive oil
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt

Instructions:

1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. In a large bowl, mix together Graham cracker crumbs, melted butter, and sugar until well combined. Press mixture into the bottom of the prepared pan.
3. Bake for 10-12 minutes or until lightly browned. Remove from oven and set aside to cool.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until smooth. Gradually add sugar and beat until well combined.
5. Beat in eggs, one at a time, until combined.
6. In a blender or food processor, puree avocado, lime juice, and lime zest until smooth. Add to the cream cheese mixture and beat until well combined.
7. Pour the mixture over the cooled crust.
8. Bake for 50-60 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly open.
9. While the cheesecake is cooling, make the Sundried Tomato Pesto Topping. In a food processor, combine the sundried tomatoes, basil, pine nuts, garlic, olive oil, Parmesan cheese, and salt. Pulse until well combined but still slightly chunky.
10. Spoon the pesto over the cooled cheesecake and spread it evenly, covering the top of the cheesecake.
11. Chill the cheesecake in the fridge for a few hours before serving.