Individual Goat Cheesecakes with Lime and Guava Caramel Sauce

INSTRUCTIONS

• 1 Preheat oven to 325°F. Lightly butter and flour 4 (3/4-cup) ramekins. Line the bottoms of the ramekins with wax or parchment paper rounds. Place ramekins on baking sheet. Set aside.
• 2 For the Crust, pulse almonds, sugar and allspice in food processor until finely chopped. Add coconut and butter; pulse until just blended. Divide evenly among ramekins. Press crust firmly into bottom of ramekins.
• 3 For the Cheesecake Filling, place all ingredients in clean food processor. Process until smooth, scraping down sides as needed. Divide evenly among ramekins.
• 4 Bake 25 minutes or until cheesecakes are slightly puffed and centers are almost set. Cool on wire rack. Cover. Refrigerate at least 1 hour or until well chilled.
• 5 For the Guava Caramel Sauce, place sugar and butter in medium saucepan on medium heat. Cook and stir with wire whisk 6 to 7 minutes or until mixture turns a deep amber color. Carefully stir in cream, guava jelly and allspice. (Mixture will be bubbly.) Whisking constantly, cook 1 to 2 minutes until sauce thickens and coats back of spoon.
• 6 Run a small knife around inside of each ramekin. Invert ramekins onto dessert plates to unmold cheesecakes. Spoon 2 tablespoons Guava Caramel Sauce over each cheesecake. Garnish with additional toasted slivered almonds, if desired.