The Hemp Hearts Strawberry Espresso Cheesecake

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Ingredients:

• 2 cups of hemp hearts
• 1/2 cup of coconut oil
• 1/3 cup of honey
• 16 oz of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup of fresh strawberries, chopped
• 1/2 cup of honey
• 1 tablespoon of pure vanilla extract
• 2 eggs, room temperature
• 1/2 cup of heavy cream
• 1/4 cup of espresso, cooled
• 1/2 cup of semi-sweet chocolate chips

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan with coconut oil.
2. In a food processor, pulse the hemp hearts until they are finely ground. Add the coconut oil and honey and pulse until well combined.
3. Press the mixture into the bottom of the prepared pan and bake for 10 minutes. Let the crust cool while making the filling.
4. In a mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add the chopped strawberries, honey, and vanilla extract, and mix until well combined.
5. Add the eggs one at a time, mixing well after each addition. Stir in the heavy cream and pour the mixture into the crust.
6. Bake for 35-40 minutes or until the cheesecake sets. Remove from the oven and let it cool to room temperature.
7. In a small bowl, whisk together the cooled espresso and chocolate chips. Pour the mixture over the top of the cooled cheesecake.
8. Refrigerate the cheesecake for at least 2 hours or until it is fully chilled and set.
9. Serve and enjoy your delicious Hemp Hearts Strawberry Espresso Cheesecake!