Coconut Chia Cheesecake with Berries & Cream

Ingredients:

• 1 1/2 cups pandan coconut cookies, crushed
• 4 tablespoons unsalted butter, melted
• 2 containers (16oz) of Norman's Kosher Cholov Yisroel cream cheese, softened
• 1/2 cup granulated sugar
• 1/2 cup coconut milk
• 2 tablespoons chia seeds
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1 cup mixed berries
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, mix the crushed pandan coconut cookies and melted butter together until moistened. Press mixture onto the bottom of a 9-inch springform pan.
3. Bake the crust in the preheated oven for 10-12 minutes. Allow to cool while preparing the filling.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel cream cheese and sugar together until smooth and creamy.
5. Mix in the coconut milk, chia seeds and salt.
6. Beat in the eggs, one at a time, until fully incorporated into the filling.
7. Stir in the vanilla extract.
8. Pour the filling over the cooled crust and smooth the top.
9. Bake in the preheated oven for 35-40 minutes or until the edges are set and the center is still slightly jiggly.
10. Allow the cheesecake to cool to room temperature before refrigerating for at least 2 hours or overnight.
11. When ready to serve, make the topping by whipping the heavy cream and powdered sugar together until stiff peaks form.
12. Top the cheesecake with mixed berries and whipped cream. Serve chilled.