Baked Honey and Pistachio Cheesecake

1: Preheat the oven to 400°F.

2: Grease a 9-inch springform cake pan and line it with two overlapping sheets of parchment paper.

3: In a stand mixer with a paddle attachment, beat the cream cheese until smooth.

4: Add the coconut sugar and honey to the cream cheese and mix well.

5: Add the eggs one at a time, beating until combined and scraping down the bowl as necessary.

6: Add the heavy cream, kosher salt, vanilla extract, and gluten-free flour and beat until thoroughly combined.

7: Pour the cake batter into the prepared pan.

8: Bake for 45 to 60 minutes or until the center is still slightly jiggly.

9: Cool the cheesecake completely in the pan, then cover and refrigerate overnight.

10: Top with pistachio butter, honey, and crushed pistachios before serving.