Mint Chocolate Chip Quinoa Cheesecake with Fudge Brownie Topping

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Ingredients:

• 1 cup cooked quinoa
• 1/4 cup melted butter
• 1/4 cup sugar
• 1 tsp vanilla extract
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 4 eggs
• 1/2 cup mini chocolate chips
• 1/2 tsp mint extract
• 1/4 cup flour
• 1/2 cup heavy cream
• 1/2 cup fudge brownie topping

Directions:

1. Preheat oven to 325°F and grease a 9-inch springform pan.
2. In a mixing bowl, combine cooked quinoa, melted butter, 1/4 cup sugar, and vanilla extract. Press mixture into prepared pan to form a crust.
3. Bake crust for 10 minutes.
4. In a separate mixing bowl, beat softened Norman's Kosher Cholov Yisroel Cream Cheese with 1 cup sugar until smooth.
5. Add eggs, one at a time, beating well after each addition.
6. Stir in mini chocolate chips and mint extract.
7. Slowly add flour and heavy cream and mix until well combined.
8. Pour filling over prepared crust and bake for 60-70 minutes, until cheesecake is set but still slightly jiggly in the center.
9. Remove from oven and let cool to room temperature.
10. Spread fudge brownie topping over the top of the cooled cheesecake.
11. Refrigerate for at least 2 hours or overnight.
12. Slice and serve.