Creamy Greek Yogurt and Honey Cheesecake with Chia Seeds Crust and Hot Fudge Topping

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Ingredients:

• 1 cup Chia Seeds
• 1/3 cup Honey
• 6 tablespoons Unsalted Butter, melted
• 16 ounces of Norman's Kosher Cholov Yisroel Cream Cheese
• 2 cups Greek Yogurt
• 1/2 cup Honey
• 2 teaspoons Vanilla Extract
• 2 tablespoons Cornstarch
• 3 Eggs
• 1 cup Heavy Cream
• 1/2 cup Chocolate Chips

Instructions:

1. Preheat the oven to 350°F.
2. Mix the Chia Seeds, 1/3 cup honey, and melted butter together in a bowl.
3. Press the Chia Seed mixture into the bottom of your 9-inch pie dish.
4. Bake the crust for 15 minutes and then let it cool to room temperature.
5. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, Greek Yogurt, 1/2 cup Honey, Vanilla Extract, and Cornstarch together until smooth.
6. Add the eggs one at a time and beat well after each addition.
7. Stir in the heavy cream and mix well.
8. Pour the filling onto the Chia Seeds crust.
9. Bake for 50-60 minutes or until the filling is set.
10. Allow the cheesecake to cool and chill it in the refrigerator for at least 4 hours before serving.
11. For the hot fudge topping, melt the chocolate chips in a microwave in 30-second increments, stirring until smooth.
12. Drizzle the hot fudge over the chilled cheesecake and serve.