Preheat the oven to 375 degrees F and lightly oil an 8” x 8” baking pan.

In a bowl, mix together all ingredients for the crust.

Pour the crust into the prepared baking pan and press it into the bottom and sides.

Bake in the oven for 10 to 15 minutes, until edges are slightly browned.

Set aside and allow crust to cool to room temperature.

You can roast the peach while you’re baking the almond crust.

Cut the peach in half, remove the pit, and lightly coat the flesh with olive oil or coconut oil.

Place the peach cut-side down on a baking dish and place in the oven with the crust. Roast for 20 minutes, or until the peach skin is pulling away from the flesh, and juices are seeping out.

Remove from the oven, allow peach to cool, then chop it and set aside.

Lower the temperature of the oven to 350 degrees F.

In a blender or food processor, combine all of the ingredients for the cheesecake filling except for the roasted peaches. Blend just until combined.

Add the chopped roasted peaches and pulse/blend quickly just to combine with the filling.

Pour the cheesecake filling into the pan with the crust and bake for 30 to 45 minutes**

Turn the oven off and allow the cheesecake to sit for 10 minutes inside the hot oven before removing it.

Allow cheesecake to cool for 20 minutes, then place it in the refrigerator to chill for 2 hours.

Cut cheesecake squares and serve with fresh peaches and a drizzle of honey.