Date & Walnut Cheesecake with Coconut Milk & Chia Seeds Filling and Fudge Brownie Topping

Ingredients:

• 8 oz pitted dates, chopped
• 1 cup walnuts
• 2 oz melted butter
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup coconut milk
• 2 Tbsp chia seeds
• 1/2 cup sugar
• 2 large eggs
• 1/4 tsp salt
• 4 oz chocolate chips
• 2 oz heavy cream
• 2 oz melted butter
• 1/4 cup cocoa powder

Instructions:

1. Preheat the oven to 350°F.
2. In a food processor, pulse the chopped dates and walnuts together until a coarse mixture forms.
3. Add melted butter and mix until well combined.
4. Press the mixture into the bottom of a 9-inch springform pan, and bake for 10 minutes.
5. In a mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
6. Add coconut milk, chia seeds and sugar. Mix well.
7. Add eggs one at a time and mix until incorporated, then add salt and mix again.
8. Pour the mixture onto the crust and bake for 35-40 minutes. The center may still seem slightly jiggly.
9. Remove from the oven and allow to cool to room temperature, then chill in the refrigerator for at least 2 hours.
10. In a pan, melt together chocolate chips, heavy cream, melted butter and cocoa powder until smooth.
11. Pour the chocolate mixture over the chilled cheesecake and spread evenly.
12. Chill for 1 hour before serving.