Creamy Harvest Cheesecake

Chia Seeds Base

• 1 1/2 cups crushed graham crackers
• 1/3 cup chia seeds
• 1/3 cup melted butter

Sweet Potato & Maple Filling

• 2 cups cooked and mashed sweet potato
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 3/4 cup maple syrup
• 3 eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon

Kahlua & Espresso Topping

• 1/2 cup heavy cream
• 2 tbsp Kahlua liquor
• 1 tsp instant espresso powder

Directions:

1. Preheat oven to 350°F.
2. Combine crushed graham crackers, chia seeds, and melted butter in a bowl and mix well.
3. Press the mixture onto the bottom of a 9-inch springform pan, spreading it evenly.
4. Bake for 10 minutes.
5. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
6. Add sweet potatoes, maple syrup, eggs, vanilla extract, and ground cinnamon to the bowl. Mix well.
7. Pour the mixture over the crust and smooth the top.
8. Bake for 50-60 minutes at 350°F or until the filling is set.
9. Let it cool for at least 30 minutes at room temperature.
10. To make the topping, heat the heavy cream in a small saucepan over medium heat.
11. Add Kahlua liquor and instant espresso powder to the saucepan and stir well. Bring the mixture to boil and cook for 2 minutes.
12. Remove the saucepan from the heat and let it cool down for a few minutes.
13. Pour the topping over the cheesecake and refrigerate for at least 3 hours before serving