Preheat the oven to 180° fan. Grease a cheese cake pan and lay the baking paper for easier removal once cooled.

Cheesecake base/crust - mix all ingredients together until it forms into a ball.

Let it sit for 10 min at room temperature. Lay the crust in the cheesecake pan evenly.

Pre-cook for 15 min. Remove from oven and let it cool completely before adding the cheese layer.

Cheesecake layer - Add all ingredients in a bowl and incorporate well with an electric mixer. The mixture is really liquid but don't worry it will harden after cooking/cooling.

Pour the mixture over the almond crust and bake for 45 min. Remember cheesecakes love a humid environment, so I always use a separate tray with water on the bottom rack.

Pecan crunch - Add all ingredients in a bowl and mix well. Set aside.

After those 45 min remove the cheesecake from the oven and sprinkle the pecan crunch on top.

Return to oven and cook for another 15 min.

Leave it cool completely at room temperature then add to the fridge for 4h or overnight. Enjoy!