Father's Day edition: Gluten free Chocolate Cheesecake with Almond Honey Crust

Happy Father's Day!

To celebrate this day, I made this dessert for my family's Father's Day lunch.

The recipe below is not from the Bon Appetite cookbook, but I found it just as delicious. Enjoy!

Almond Honey Crust variation from "Breaking the Vicious Cycle" by Elaine Gottschall
( I used Almond flour. You can also put almonds in a food processor to make your own almond flour)

2 cups almond flour
1/2 cup butter
1/3 cup honey
2 teaspoons vanilla

Put almond flour and butter in food processor. Blend until it looks like a "meal".
then add the vanilla and honey. Don't over blend. Grease bottom of spring form pan and spoon and spread dough onto bottom of pan and slightly up the side of the pan.
Bake for 10- 12 minutes at 325 degrees until crust is golden brown.
Let this crust cool.
While crust is cooling make the cheesecake.

Chocolate Cheesecake

3 packages Cream cheese, softened
3/4 cup sugar
1 tsp. vanilla
1 package Semi Sweet chocolate, melted, cooled slightly (6 squares)
3 eggs

Beat cream cheese, sugar, and vanilla in electric mixer until well blended. Add melted chocolate, mix well. Add eggs 1 at a time, mixing on low speed after each addition. Pour over crust in the spring form pan.
Put three layers of aluminum foil on the bottom of the sprig form pan. Put spring form pan in a deep cookie sheet. Place in the over. Fill the cookie sheet with water, about half an inch deep. This technique is taken from the Bon Appetit cookbook. The water from the cookie sheet will boil and help to "steam" the cheesecake, so that it cooks evenly.
Bake for 55 minutes. Take cheesecake out oven and lay it on top of the oven for at least 3 hours. This technique is how I achieved a very smooth 'top' on my cheesecake. After 3 hours, place cheesecake in the refrigerator until ready to eat. This is best to make the night before.
Use a flat edge heavy duty knife to cut the cheesecake.

To melt chocolate- Boil water in the lower pan of a double broiler. Place 6 squares of chocolate in the top part of the double broiler. Reduce heat to medium high. Stir the chocolate continually until completely melted. Let it sit in the pan a few minutes before adding it to the cheesecake batter in the electric mixer.