Acai-Coconut Chia Cheesecake with Peach-Mango Topping

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Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter
• 1/4 cup Acai Berry puree
• 2 containers (16 oz total) of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup coconut milk
• 1/2 cup sugar
• 2 tablespoons chia seeds
• 3 eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup peach preserves
• 1/2 cup diced mango

Instructions:

1. Preheat oven to 325°F.
2. In a medium bowl, mix together graham cracker crumbs, melted butter, and Acai Berry puree until combined. Press the mixture into the bottom of a 9-inch springform pan.
3. In a mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, coconut milk, and sugar until smooth.
4. Stir in chia seeds, eggs, and vanilla extract until well combined.
5. Pour the mixture over the crust in the prepared pan and smooth the top using a spatula.
6. Bake the cheesecake in the preheated oven for about 40 minutes or until the edges are golden brown and the center is still slightly jiggly.
7. Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, cover and refrigerate for at least 4 hours or overnight.
8. In a small saucepan, combine peach preserves and diced mango over medium heat. Cook until the mixture is thick and bubbly, stirring occasionally.
9. Remove the saucepan from heat and let the peach-mango topping cool down.
10. Before serving, spread the peach-mango topping over the cheesecake and slice to serve.

Note: This recipe makes one delicious 9-inch cheesecake.