Directions

• Cream together cream cheese and organic sugar.
• Add eggs and egg yolks.
• In double boiler melt white chocolate. Scald heavy cream with orange zest, and vanilla bean.
• Strain into cream cheese mixture.
• Mix on low speed 3 minutes, scraping occasionally.
• Line pan with parchment and pan spray.
• Make crust by combining ground nuts, organic coconut palm sugar and bread flour. Press down in bottom of cake pan to ¼’ thick.
• Pour cheesecake batter over crust.
• Bake at 220 degrees F for approximately 25 minutes. It will be soft to touch, but finger pressed on center comes away clean.
• Cool at room temperature. Freeze to cut bar. Serve with fresh strawberries.