The Crust:
1 1/2 c. graham cracker crumbs
3/4 c. roasted pine nuts, chopped
1 tsp. olive oil
1/4 c. Young Living Blue Agave
1/3 c. unsalted butter, melted
Cut together, with pastry cutter or forks, graham crackers crumbs, pine nuts, and Blue Agave. Slowly add melted butter while cutting the mixture. Be sure to completely incorporate butter before adding more. Stop adding butter when the mixture is able to hole its form when pressed between fingers. Spritz a 9″ spring form pan with olive oil on the bottom and sides. Press crust mixture to cover the bottom of pan. Set aside.
First Layer:
48 oz. cream cheese, softened
8 egg whites. beaten stiff
2 c. Young Living Blue Agave
2 tsp. vanilla extract
1/2 c. Young Living Organic Dried Wolfberries, Item # 6360
Soften cream cheese to the point that it is easily blended with an electric mixer. Add Blue Agave, blending it with the cream cheese until smooth. Beat egg whites in a separate bowl. Fold egg whites and vanilla extract into cream cheese mixture and add wolfberries. Pour into the prepared pie crust. Bake the first layer at 325 degrees for 1 hour. Turn the oven off, leaving the cheese cake in for an additional 30 minutes. Remove from oven and allow to cool in the refrigerator for 20 minutes.
Second Layer:
2 c. sour cream
1 tsp. vanilla extract
2 Tbs. Young Living Blue Agave
Mix all three ingredients until creamy. Spread on top of chilled cheese cake. Bake at 375 degrees for 15 minutes. Allow cake to cool completely before removing the ring from the pan.
Cheesecake Topping:
1/4 c. Young Living Organic Dried Wolfberries
2 c. fresh or frozen (thawed) strawberries
1/2 c. Blue Agave
1 tsp. lemon juice
Puree all ingredients. Drizzle over cheesecake slices before serving.
Makes 16 servings.
