Cajeta and Churro Strips Cheesecake

Directions

1. Preheat the oven to 350 F. Combine all the ingredients for the almond cajeta and simmer for 30 minutes. Set aside. ⁠
   

2. In a food processor, pulse churro strips until finely ground. Combine with tapioca starch, almond flour, and coconut oil. Press the mixture into a 9-inch pan. ⁠
   

3. Bake the crust for 15 minutes. ⁠
   

4. In a blender, combine dairy free cream cheese, sour cream, sunflower butter, maple syrup, raw cashews, almond milk, vanilla extract, and sea salt. Blend until smooth.⁠
   

5. Pour over the crust and smooth out the surface. Drizzle cajeta over the top and bake for 45 minutes.
   

6. Refrigerate overnight and serve with candied nuts and extra cajeta. ⁠

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