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1
Prepare the Almost Crust:.
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2
Preheat oven to 375 and lightly oil an 8 x 8 pan.
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3
In a bowl, mix together all crust ingredients.
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4
Pour crust into prepared pan and press into bottom and sides.
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5
Bake 10 to 15 minutes, until edges are slightly browned.
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6
Set aside to cool to room temperature.
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7
Roast the Peach:.
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8
Cut peach in half, remove the pit and lightly coat the flesh with olive or coconut oil.
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9
Place peach cut side down in baking dish and place in the oven with the crust.
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10
Roast for 20 minutes, or until the skin is pulling away from the flesh and the juices are seeping out.
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11
Remove from oven and allow to cool, chop and set aside.
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12
Prepare the Yogurt Cheesecake:.
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13
Lower temp of oven to 350.
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14
In a blender or food processor, combine all the ingredients for the cheesecake filling except for the roasted peaches.
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15
Blend just until combined.
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16
Add the chopped roasted peaches and pulse quickly to just combine with the filling.
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17
Pour the cheesecake filling into the pan with the crust and bake for 30 minutes.
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18
Turn off oven and allow the cheesecake to sit for 10 minutes inside the hot oven before removing.
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19
Allow cheesecake to cool for 20 minutes then place in refrigerator to chill for two hours.
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20
Cut cheesecake into square and serve with fresh peaches and a drizzle of honey.
