Blend almonds in food processor until coarsely chopped, then add in melted butter and blend until evenly distributed.
Place ingredients in bottom of spring pan and press down firmly. Set aside.
Clean out food processor to make filling.
Filling:
Blend all filling ingredients in food processor until all ingredients are mixed, do not over blend.
Pour into spring pan and bake for approximately 40-45 minutes, look for filling to be set but doesn’t need to be too stiff as it will continue to firm up as it is cooling.
Let cool for a minimum of 2 hours at room temperature before putting into fridge to chill for an additional 4 hours.
Topping:
Whip in kitchen aid or with beaters until soft peaks form. Don’t over beat or it will get stiff and curd like.
Use as much whipped cream as you like to top your chilled cheesecake.
Sprinkle with raw cacao nibs or your favorite berries.
Recipe by Angela Atkins at https://yourhealthunbound.com/high-protein-cheesecake/