Avocado Cheesecake

Description
Tangy tasting cheesecake!

Ingredients

 * 2 cups graham cracker crumbs
 * 1⅓ 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
 * ⅓ cups heavy cream, whipped to soft peaks
 * 3 cups sour cream
 * 2 tbsp sugar
 * tsp vanilla extract
 * ½ cup pinion nuts

Directions

 * 1) Preheat the oven to 350°F.
 * 2) In a medium bowl, place the graham cracker crumbs, the 1⅓ cups of ground pinion nuts, and the melted butter.
 * 3) Mix the ingredients together well.
 * 4) On the bottom and sides of a 9" spring-form pan, place the graham cracker mixture and press it down firmly to make a crust.
 * 5) In a large mixing bowl, place the California avocados, cream cheese, and the 1 cup of sugar.
 * 6) Cream the ingredients together well.
 * 7) While mixing constantly, add the eggs one at a time.
 * 8) Add the lime zest, lime juice, and the 2 tsps of vanilla extract.
 * 9) Mix the ingredients together.
 * 10) Add the whipped cream and fold it in.
 * 11) Pour the batter into the pan.
 * 12) Bake the cheesecake for 30 minutes.
 * 13) Remove it from the oven (leave the oven on) and let it sit for 10 minutes.
 * 14) In a small bowl, place the sour cream, 2 tbsp of sugar, and the 1 tsp of vanilla extract.
 * 15) Mix the ingredients together.
 * 16) Spread the sour cream mixture on top of the cheesecake.
 * 17) Sprinkle on the ½ cup of pinion nuts.
 * 18) Return the cheesecake to the oven and bake it for 5 minutes.
 * 19) Remove the cheesecake from the oven and let it cool for 6 – 8 hours, or until it is firm.