Rosemary Coconut Chia Cheesecake with Fig Olive Tapenade

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Ingredients:

• 9 ounces Rosemary & Olive Oil crackers, crushed
• 6 tablespoons melted coconut oil
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup full-fat coconut milk
• ¾ cup granulated sugar
• 1 tablespoon vanilla extract
• 3 tablespoons chia seeds
• 1 pinch of salt
• 1 jar fig & olive tapenade

Instructions:

1. Preheat oven to 350 degrees F.
2. Mix crushed crackers, melted coconut oil, and a pinch of salt until fully combined. Press the mixture into a 9-inch springform pan and bake for 10 minutes. Remove from the oven and let it cool down.
3. Beat Norman's Kosher Cholov Yisroel Cream Cheese in a large bowl until it is smooth and creamy.
4. Gradually add coconut milk, granulated sugar, vanilla extract, chia seeds, and a pinch of salt to the cream cheese mixture. Mix until fully combined.
5. Pour the filling onto the cooled crust and spread it out evenly. Bake for 45 minutes or until the edges are set but the center is still slightly jiggly.
6. Remove from the oven and let it cool down to room temperature before placing it in the refrigerator to chill for at least 4 hours.
7. Spread the fig & olive tapenade over the cheesecake and serve.