Salted Caramel Quinoa Cheesecake with Chocolate Ganache Topping

Ingredients:

• 1 1/2 cups cooked quinoa
• 1/4 cup unsalted butter, melted
• 1 container (8oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs, lightly beaten
• 1/2 cup salted caramel sauce (homemade or store-bought)
• 4 oz semisweet chocolate, chopped
• 1/2 cup heavy cream

Instructions:

1. Preheat oven to 350°F (180°C). Grease a 9-inch springform pan.
2. In a medium bowl, mix together cooked quinoa and melted butter. Press mixture into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
3. In a large mixing bowl, beat 1 container (8oz) Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until smooth and creamy.
4. Gradually add eggs, beating well after each addition.
5. Stir in salted caramel sauce and mix until well combined.
6. Pour cheesecake mixture over quinoa crust and smooth the top with a spatula.
7. Bake for 35-40 minutes or until the cheesecake is set and the edges are lightly golden brown. Allow to cool completely before adding chocolate ganache topping.
8. To make the chocolate ganache topping, place chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until just simmering. Pour hot cream over chopped chocolate and let stand for 1 minute. Whisk until completely incorporated and smooth.
9. Pour chocolate ganache over the cooled cheesecake and spread it evenly with a spatula.
10. Refrigerate for at least 2 hours or until the ganache has set. Serve chilled.