A very yummy recipe for almond cheesecake, serve with a chocolate sauce to drizzle.
Preheat oven to 350 degrees F. Lightly grease a springform pan.
Mix together the almond meal with the melted butter and sugar. Spoon into the prepared tin and press over the base and up the sides. Place in the freezer to chill for 30 minutes.
In a food processor or electric mixer, beat together the cream cheese and sugar until smooth. Add the eggs, vanilla and cream for 3 minutes. Pour the mixture into the prepared base and bake for 35-40 minutes or until cheesecake is just set in the middle.
Remove and allow to cool to room temperature before chilling in the fridge for at least 2 hours. Decorate with toasted almonds.