Avocado-Lime Cheesecake with Almond Flour Crust and Toasted Almonds Topping

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Ingredients:

• Crust:
• 1 cup almond flour
• 3 tablespoons butter, melted
• 1 tablespoon honey
• Filling:
• 2 ripe avocados, peeled and pitted
• 16 ounces container of Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup honey
• 1/2 cup fresh lime juice
• 1 tablespoon lime zest
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• Topping:
• 1/2 cup sliced almonds, toasted
• 2 tablespoons honey

Instructions:

1. Preheat oven to 350°F.
2. Mix almond flour, melted butter, and honey together in a bowl until well combined.
3. Press the almond flour mixture into the bottom of a 9-inch springform pan.
4. Bake the crust for 12-15 minutes or until golden brown.
5. Let the crust cool while making the filling.
6. In a blender or food processor, blend the avocados until smooth.
7. Add in the cream cheese, honey, lime juice, lime zest, vanilla extract, and kosher salt. Blend until smooth and creamy.
8. Pour the filling onto the cooled crust and spread it evenly with a spatula.
9. Bake for 35-40 minutes or until the edges are set and the center is slightly jiggly.
10. Let the cheesecake cool to room temperature, then refrigerate for at least 2 hours.
11. Before serving, make the topping by mixing the toasted almonds and honey together in a small bowl.
12. Remove the cheesecake from the pan and spread the almond topping evenly on top.
13. Slice and serve chilled.