Salted Chocolate Chip Cheesecake

This dessert sounds decadent, but this cheesecake is actually quite healthy! I used zero added sugar, just a few drops of organic liquid stevia in the batter. There are those luscious chocolate chips, of course, but I used semi-sweet for less sugar and more flavor. I added several dashes of Himalayan pink salt to really bring out the sweetness of the chocolate. Such a great combo!

Ingredients:

1 cup rolled oats
1 cup raw almonds (or walnuts, pecans, or macadamias)
1/2 teaspoon salt
1-2 TB hot water

3 large eggs
24 oz. cottage cheese
6 oz. lowfat cream cheese (neufchatel)
10 drops liquid stevia
1/4 teaspoon almond extract (or vanilla)
1/2 teaspoon salt (or more--to taste)
1/2 cup semi-sweet chocolate chips
Sliced almonds (to decorate the top)

For the crust, place whole almonds in food processor and pulse until finely ground. Add oats and salt. Continue to pulse until oats are also ground. Add a tablespoon or two of hot water. Pulse until the dough is sticky. Dump dough into Pyrex pie pan and press with fingertips to form a crust on the bottom and sides of pan. Bake in preheated oven at 350F for about 11 minutes or until golden. Remove crust from oven and let cool.

Reduce oven temperature to 325F. Beat eggs, cottage cheese, cream cheese, and almond extract together using immersion blender until completely smooth. Sprinkle chocolate chips and salt over the cooled crust. Pour cheesecake batter over the chocolate chips. Sprinkle sliced almonds on top. Bake at 325F for about 45-50 minutes or until slightly golden on top. Let cool then refrigerate for several hours or overnight. Makes 8 servings. Great with fresh berries.