Roasted Peach Yogurt Cheesecake Bars

From Noosa's fine yoghurt site - very yummy.

• Ready In: 1 hr 10 mins
• Serves: 9

Ingredients

• For the Crust

• 2  cups  almond flour
• 1⁄4 cup pure maple syrup
• 3  tablespoons coconut oil, melted and cooled
• 1⁄2 teaspoon  almond extract
• 1⁄4 teaspoon salt

• For the Yogurt Cheesecake

• 2  cups plain yogurt, Noosa brand
• 1⁄4 cup pure maple syrup, plus
• 1  tablespoon pure maple syrup
• 2  eggs
• 1  teaspoon vanilla extract
• 1⁄2 teaspoon  almond extract
• 2  tablespoons tapioca starch, plus
• 1  teaspoon tapioca starch
• 1  peach, halved, roasted and chopped (about 1 cup roasted peaches)

Directions

1. Prepare the Almost Crust:
2. Preheat oven to 375° and lightly oil an 8 x 8 pan.
3. In a bowl, mix together all crust ingredients.
4. Pour crust into prepared pan and press into bottom and sides.
5. Bake 10 to 15 minutes, until edges are slightly browned.
6. Set aside to cool to room temperature.
7. Roast the Peach:
8. Cut peach in half, remove the pit and lightly coat the flesh with olive or coconut oil.
9. Place peach cut side down in baking dish and place in the oven with the crust. Roast for 20 minutes, or until the skin is pulling away from the flesh and the juices are seeping out.
10. Remove from oven and allow to cool, chop and set aside.
11. Prepare the Yogurt Cheesecake:
12. Lower temp of oven to 350°.
13. In a blender or food processor, combine all the ingredients for the cheesecake filling except for the roasted peaches. Blend just until combined.
14. Add the chopped roasted peaches and pulse quickly to just combine with the filling.
15. Pour the cheesecake filling into the pan with the crust and bake for 30 minutes.
16. Turn off oven and allow the cheesecake to sit for 10 minutes inside the hot oven before removing.
17. Allow cheesecake to cool for 20 minutes then place in refrigerator to chill for two hours.
18. Cut cheesecake into square and serve with fresh peaches and a drizzle of honey.