Avocado Cheesecake (GF)

Truth be told, nobody wanted to eat this cheesecake. There were many jokes along the lines of "This cheesecake has gone bad!" and "Mmmm, moldy cheesecake!"

Except everyone shut up when they ate it. This is so easy and so good, and be secure in the knowledge that this is healthy(-er) for you.

This is made with a fabulous gluten-free nut crust, but would be wonderful with a graham cracker crust if you prefer. Enjoy!

Crust:
1 cup pecans
1 cup walnuts
1/4 cup sugar
3 tablespoons melted butter

Blend all ingredients in a food processor. Press into a 9-inch pie pan and bake at 300 degrees for 8-10 minutes. Remove from oven and let cool.

Filling:
2 8 oz packages reduced fat cream cheese, softened
2 ripe avocados, mashed
3/4 cup sugar
1 1/2 tsp vanilla extract
4 eggs
Zest of one lime

Whip up the cream cheese with an electric mixer. Add the mashed avocados, sugar and vanilla and blend until smooth.  Add the eggs one at a time, followed by the zest.

Pour into pie crust and bake at 300 for one hour.  Allow to cool to room temperature, then refrigerate for three hours.

Not moldy.