Almond Crust

1. Preheat oven to 350 degrees F.
2. Spray a 10″ spring form tart pan with cooking spray.
3. In a small bowl mix together almond flour, coconut oil, maple syrup and ground cinnamon. Mix until all the ingredients are combined and the mixture is somewhat sticky.
4. Add almond crust mixture to the spring form pan. Spread the mixture out evenly along the bottom and up the sides. Pressing into the pan. (if the mixture sticks to your hands just add a little oil to your hands)
5. Poke the crust with a fork all over the bottom and a few times on the sides. This will prevent the crust from bubbling up.
6. Place pan in the oven and bake for 12-15 minutes, until the crust is lightly browned. Remove from oven and let cool.

Cheesecake Filling

1. To a medium bowl add cream cheese, greek yogurt, maple syrup, lemon juice, lemon zest and vanilla bean paste.
2. Using a hand mixer, blend until the mixture is smooth and there are no lumps.
3. Pour the cheesecake mixture over the almond crust and evenly spread to cover the entire bottom with a spatula.
4. Top the tart with slices of fresh lemon and fresh raspberries.
5. Let chill and set for 1-2 hours. Serve.