Avocado Cheesecake

Description
Tangy tasting cheesecake!

Ingredients

 * 2 Cups graham cracker Crumbs
 * 1 1/3 Cups pinion nuts (pine nuts), ground
 * ½ Cup Butter, melted
 * 4 California Avocados, peeled, pitted, and mashed
 * 1 Pound cream Cheese, room temperature
 * 1 Cup Sugar
 * 6 Eggs
 * 1 Tbsp lime zest
 * ¼ Cup lime juice, freshly squeezed
 * 2 tsp Vanilla extract
 * 1/3 Cups heavy cream, whipped to soft peaks
 * 3 Cups sour cream
 * 2 Tbsp Sugar
 * tsp vanilla extract
 * ½ Cup pinion nuts

Directions
Preheat the oven to 350.

In a medium bowl, place the graham cracker crumbs, the 1 1/3 cups of ground pinion nuts, and the melted butter. Mix the ingredients together well.

On the bottom and sides of a 9" springform pan, place the graham cracker mixture and press it down firmly to make a crust.

In a large mixing bowl, place the California Avocados, cream cheese, and the 1 cup of Sugar. cream the ingredients together well.

While mixing constantly, add the eggs one at a time.

Add the lime zest, lime juice, and the 2 tsps of Vanilla extract. Mix the ingredients together.

Add the Whipped cream and fold it in.

Pour the Batter into the pan.

Bake the cheesecake for 30 minutes. Remove it from the oven (leave the oven on) and let it sit for 10 minutes.

In a small bowl, place the sour cream, 2 tbsps of Sugar, and the 1 tsp of vanilla extract. Mix the ingredients together.

Spread the sour cream mixture on top of the cheesecake.

Sprinkle on the 1/2 cup of pinion nuts.

Return the cheesecake to the oven and bake it for 5 minutes.

Remove the cheesecake from the oven and let it cool for 6–8 hours, or until it is firm.