Almond Joy Cheesecake

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened shredded coconut
• 1/4 cup coconut oil, melted
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup coconut sugar
• 1/4 cup chia seeds
• 1 tsp vanilla extract
• 1/2 cup coconut milk
• 2 eggs
• 1/2 cup chocolate chips
• 1/4 cup espresso

Instructions:

1. Preheat the oven to 350°F.
2. In a mixing bowl, combine almond flour, shredded coconut, and melted coconut oil.
3. Press mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool.
4. In a mixing bowl, beat the cream cheese until smooth.
5. Add the coconut sugar, chia seeds, vanilla extract, and coconut milk, and mix well.
6. Add the eggs one at a time, beating well after each addition.
7. Pour the filling over the almond flour crust and bake for 40-45 minutes or until the center is set.
8. Let the cheesecake cool to room temperature before adding the topping.
9. Melt the chocolate chips and espresso in a double boiler or in the microwave.
10. Pour the chocolate-espresso mixture over the cooled cheesecake, spreading it evenly with a spatula, and refrigerate for at least 2 hours.
11. Serve chilled and enjoy!