GlutenFreeGreekGoddess Cheesecake by The GlutenFreeMini

Gluten Free Greek Goddess Cheesecake by Kami Watkins

2 Cups Greek Yogurt (full fat, non fat or low fat). Full-fat is very thick, while non-fat is very silky and smooth.
1/3- 1/2 Cup Sugar (1/2 cup made it too sweet for me, so play with it and see what you think)
Pinch of sea salt
3 whole eggs for full fat recipe.  Or 4 egg whites for non-fat recipe.
2 tsp pure vanilla (or pure almond extract)
1 Tbsp Potato Starch (or corn starch)
Mix all ingredients well.  Pour into pie crust and bake for 40-45 minutes @350 degrees or until the cheesecake gets a little puffy and browns on the edges [top picture].  It should be firm and set.  Remove from oven and let sit for 20 minutes. Once it begins to cool,the puffiness will disappear and the top will flatten.  Store in fridge once completely cooled.

Crust:
3/4 Cup Blanched Almond Flour
¼-1/3 Cup GF All Purpose Flour
3 Tbsp Sugar
1/2 Cube Butter (add more if necessary so that it presses into the pan like a regular graham crust).
2 tsp cinnamon
pinch of salt
Mix dry ingredients together well.  Add semi-soft butter and cut into dry mix until it becomes crumbly, then press with palm of hand into lightly greased pie pan.