Avocado Honey Cheesecake

Ingredients

 * CRUST
 * 1 Pound graham cracker crumbs
 * 6 oz sugar
 * 9 oz unsalted butter, melted
 * FILLING
 * 4 ½ Pounds California Avocados
 * ½ Cup fresh lemon juice
 * 3 Pounds pure (no additives) cream cheese, cut in cubes
 * 1 ½ Pounds honey
 * 14 oz sugar
 * 15 eggs, separated
 * 5 oz flour
 * ¼ Cup finely chopped orange zest
 * 2 Tbsp almond extract
 * ½ tsp salt
 * TOPPING
 * 1 quart + 1/2 cup sour cream
 * 1/3 Cups sugar
 * ½ Tbsp vanilla extract
 * ¼ tsp salt
 * 24 orange slices
 * 24 mint sprigs

Directions
METHOD

To make crust, thoroughly mix crumbs, sugar, then melted butter.

Divide among 3 ten-inch springform pans; evenly press into bottom of each.

Bake at 350 degrees F for 10 minutes; reserve.

To make filling, puree avocado and lemon juice until smooth; reserved.

Beat cream cheese until smooth.

Beat in honey and sugar.

Beat in egg yolks.

Beat in reserved avocado mixture, flour, zest, almond extract, and salt; reserve.

Beat egg whites until stiff but not dry; fold into reserved cheese mixture.

Divide filling among the 3 prepared pans.

Bake at 350 degrees F for 1 hour; turn off heat but leave cheesecakes in oven with door open for 1 hour.

Remove; cool at room temperature. (Do not refrigerate.)

To make topping, thoroughly mix sour cream, sugar, vanilla, and salt; divide among three cakes tops, spreading evenly over each.

Bake at 425 degrees F to glaze cheesecakes, about 5 minutes; cool at room temperature.

Chill at least 12 hours or overnight.

Just before service, cut each cake into 8 wedges.

PER ORDER

Put 1 wedge of cake on a serving plate; garnish with a twisted orange slice