<img src="http://www.lgssales.com/wp-content/uploads/avocado-cheescake-with-walnut-crust-277x300.jpg" alt="avocado-cheescake-with-walnut-crust" width="277" height="300" class="alignright size-medium wp-image-1348" /><strong>Ingredients:</strong>
<ul>
	<li>3/4 cup shelled walnuts</li>
	<li>1 cup graham cracker crumbs</li>
	<li>1/2 cup plus 1 tablespoon sugar, divided</li>
	<li>1/2 teaspoon crushed anise seeds</li>
	<li>1/4 teaspoon salt</li>
	<li>1 envelope unflavored gelatin</li>
	<li>1 lemon</li>
	<li>1 1/2 cups skim milk</li>
	<li>1 teaspoon vanilla extract</li>
	<li>2 fully ripened Avocados from Mexico, halved, pitted, peeled and diced</li>
	<li>8 ounces fat-free cream cheese, softened and cut in pieces</li>
</ul>

<strong>Directions:</strong>
<ol>
	<li>Heat oven to 350°F.</li>
	<li>In food processor, pulse walnuts until finely ground. Add graham cracker crumbs, 1 tablespoon sugar, anise seeds and salt; pulse just until combined. Add 2 tablespoons water; pulse until ingredients are thoroughly combined and resemble wet sand.</li>
	<li>Press into bottom of an 8 1/2-inch springform pan. Bake 20 minutes; cool completely.</li>
	<li>In measuring cup or small bowl, combine gelatin with 2 tablespoons water; let stand for 5 minutes.</li>
	<li>With vegetable peeler, remove strips of lemon zest (yellow portion only).</li>
	<li>In saucepan, combine milk, 1/2 cup sugar, vanilla and lemon zest; bring to boil. Add gelatin; simmer until gelatin has completely dissolved, about 1 minute; strain and discard lemon zest.</li>
	<li>In food processor, combine avocados and cream cheese. Pour hot milk mixture into processor; process until very smooth.</li>
	<li>Pour into baked crust; cover and refrigerate at least 2 hours or until set. Remove side of pan; cut cheesecake into 10 slices. Serve with raspberry sauce, if desired.</li></ol>

Cheesecake is best when served the same day; any leftover cheesecake should be securely covered with clear plastic wrap and refrigerated.
