Chaga Lumberjack Cheesecake

Crust

1 cup almond flour
3/4 stick unsalted butter, softened
1 Tbsp cocoa powder
1/4 cup dates, pitted, chopped very fine
Pinch of salt

Filling
1 cup heavy cream
1 1/2 cup yogurt
1 cup maple syrup
1 cup Dr. Cowan's Garden Chaga tea, very concentrated (4 cups reduced to 1)
4 eggs
1 Tbsp birch liqueur or vanilla extract

Topping
2 Tbsp Dr. Cowan's Garden Three-Beet Powder
2 lemons, juiced (roughly 1/2 cup)
3 Tbsp honey
1 Tbsp gelatin
1/2 cup water
+
4 Tbsp cocoa powder for dusting

Extra Equipment
20 even strips of parchment paper
Sifter

Directions:

For the crust, combine the almond flour, cocoa powder, chopped dates and salt in a bowl and mix together. Mix in the softened butter till thoroughly combined. Press into the bottom of a springform pan to form a crust and refrigerate.
Break the eggs into a large bowl, whisk in the maple syrup until frothy and the mixture increases in volume. Combine the chaga tea and birch liqueur or vanilla whisk into the egg mixture.
In several batches, add the yogurt and heavy cream, and stir to combine. Add to pre-made crust.
Preheat oven to 350 degrees. Bake the cake for 1 hour and allow to cool inside the oven. Remove from oven, allow to cool completely and refrigerate at least 1 hour or overnight before adding toppings.
For the topping, add all ingredients to a small saucepan (gelatin dissolves in cold liquid and activates with heat) on medium-low heat until mixed thoroughly and solids are mostly dissolved. Once everything is dissolved and rich in color, bring to a boil, then shut off the heat.
Refrigerate topping until lukewarm, not cold and hardened, and pour over the top of the cheesecake. Refrigerate until gelatinized.
Lightly dampen the strips of paper and place over the cheesecake lightly. Sift the cocoa powder over the top until completely covered. Remove the paper strips.
Serve chilled.