Pumpkin Cheesecake with Almond Crust

Preheat the oven to 180°C (350°F). Grease a 9-inch (23-cm) springform pan and line the bottom with parchment paper.

In a medium bowl, mix together the almond meal, melted coconut oil, agave syrup, spices, and salt until well combined.

Press the mixture evenly into the bottom of the prepared pan to form a crust. Bake for 10 minutes, then set aside to cool slightly.

In a large mixing bowl, beat the softened cream cheese and coconut sugar until smooth and creamy.

Add the pumpkin puree, yogurt, and orange zest, mixing until well combined.

Add the eggs and egg yolks one at a time, beating well after each addition.

Sprinkle in the corn starch, and blend until the mixture is smooth and no lumps remain.

Pour the pumpkin cheesecake filling over the pre-baked almond crust, spreading it evenly.

Bake in the preheated oven at 180°C (350°F) for 15 minutes, then reduce the temperature to 160°C (325°F) and bake for an additional 50-60 minutes, or until the center is set but still slightly jiggly.

Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.

Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set completely.

Before serving, release the cheesecake from the springform pan and transfer it to a serving plate.

If you are trying to get fancy, decorate the edges of the cake with cream cheese frosting using a piping bag with a star tip.