Caffeine Bliss Cheesecake

this image was generated using AI technology

Ingredients

• 1 cup cooked quinoa
• 1/4 cup unsalted butter, melted
• 1/4 cup honey
• 1/4 teaspoon salt
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup Greek yogurt
• 3/4 cup sugar
• 2 large eggs
• 1/4 cup espresso, cooled
• 1/2 cup semisweet chocolate chips, melted

Instructions

1. Preheat the oven to 350°F.
2. Mix cooked quinoa, melted butter, honey, and salt in a bowl.
3. Press the quinoa mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Remove from the oven and let cool completely.
4. In a large bowl, beat the softened cream cheese, Greek yogurt, and sugar until smooth.
5. Add the eggs one at a time, beating well after each addition.
6. Pour the mixture onto the cooled quinoa crust and bake for 35-40 minutes or until the edges are set and the center is slightly jiggly. Turn the oven off and leave the cheesecake inside for an additional 10 minutes to cool down.
7. Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 2 hours.
8. Mix the cooled espresso and melted chocolate chips in a bowl and stir until smooth. Spread the mixture over the chilled cheesecake.
9. Refrigerate for another hour or until chocolate is set.
10. Slice and serve.