Almond Cheesecake

Cheesecake is a great dessert because it's high in calcium and since it has quite a bit of protein, less likely to cause an insulin surge. Go ahead and indulge!

Ingredients:
1 cup vanilla wafer crumbs finely crumbled
1 16-ounce package organic cream cheese softened
2 tablespoon organic milk
½ cup almonds, finely sliced and toasted
¼ cup organic butter melted
2 large free range or organic eggs warmed to near room temperature
Fruit topping of choice (berries are a great choice)

Directions:
Preheat oven to 350?. Mix crumbs and butter together. Spread out on the bottom of a nine-inch spring form pan. Bake for 10 minutes, or until golden. Remove from oven and cool. Meantime, blend cream cheese, milk and sugar in a large boil. Add eggs and mix well. Stir in almonds and blend until creamy. Pour into crust. Bake for 45 minutes, or until cheesecake is well formed and just turning golden on the top. Cool and remove side of spring form pan. Chill in refrigerator for several hours. Spoon fruit topping over top of cake prior to serving. Add a dollop of whipped cream to each slice.