Pulse together all ingredients in a food processor until sticky crumbles form.
Press into a parchment-lined 7" springform pan. Set aside.
To make the filling:
Soak almonds in hot water (brought to a boil first) for 2 hours. Drain, rinse and shake dry.
Blend almonds in a food processor until completely broken down. Scrape down the sides.
Add remaining ingredients and blend again until smooth. Taste and adjust for sweetness and almond flavor.
Pour filling over crust and smooth with a spatula.
Freeze or refrigerate until firm, a minimum of 3 hours.
To make the coulis:
Puree all ingredients using an immersion blender or mini blender, adding extra milk as needed to thin.
Taste and adjust for sweetness.
Pour over cheesecake. Enjoy!
Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.What I used:7 cup Food ProcessorBlanched almond slivers, dry roasted almonds, & medjool dates from AldiPink Himalayan SaltMexican Vanilla To store: Keep covered and refrigerated for about 1 week, or freeze for 1 month (store beet coulis separately)Low Carb Keto Version