The Tastiest Cheesecake ever!

***Note: Citrus zest can be omitted***

Crust: Grease a springform pan with coconut oil, and set aside.

2 cups of almonds (or choice of nuts)
1/4 cup of cocoa powder
1/2 cup of arrowroot powder, or sprouted wheat flour 
2/3 cup of coconut oil softened (or butter)
1/4 cup of coconut sugar, honey, rapadura, maple sugar
1 teaspoon vanilla extract
1/2 teaspoon salt

Preheat the oven to 400 degrees.

Place almonds in a food processor, and process until a coarse flour, add the rest of the ingredients and process until it forms a uniform dough. Press down into the greased pan and bake for 8-12 minutes or until the top is slightly browned.

Take out of the oven and cool. Once the crust is cool, making the filling.  Wrap the bottom and up the sides of the pan with foil and put in a roasting pan.

Filling:

• 2 pounds cream cheese  at room temperature
• 2 cups sugar
• 1 cup sour cream at room temperature
• 6 large eggs, lightly beaten at room temperature
• 2 tablespoons vanilla paste or extract
• 1 teaspoon finely grated lemon zest
• 1 teaspoon finely grated orange zest
• Berries, optional

Directions

For the filling: Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add 1 1/4 cups sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in 3/4 cup sour cream, then eggs, 1 tablespoon vanilla and both citrus zests; take care not to over whip. Pour into the cooled crust.

Bring a medium saucepan or kettle of water to a boil. Gently place the roasting pan in the oven (don't pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of the springform pan. Bake the cheesecake for 1 hour and 10 minutes---the outside of the cake will set but the center will still be loose.

Meanwhile, stir together the remaining sour cream, sugar and vanilla paste. Spread over the top of the cooked cheesecake and return to the oven for 5 minutes. Turn the oven off, cook the cheesecake in the residual heat in the oven for 1 hour. This gentle finish minimizes the risk of the dreaded crack in your cheese cake.

Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours or overnight.

Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water, wipe dry before slicing each piece. Serve with berries, if desired.