Citrus Sunrise Cheesecake

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Ingredients:

• Chia Seeds Base:
• 1 cup graham cracker crumbs
• 2 tablespoons Chia Seeds
• 2 tablespoons brown sugar
• 1/3 cup melted butter
• Passion Fruit Filling:
• 16 oz Norman's Kosher Cholov Yisroel cream cheese
• 1 cup sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1/2 cup passion fruit puree
• Candied Pecans Topping:
• 1/2 cup pecans
• 1/4 cup brown sugar
• 1 tablespoon butter

Instructions:

1. Preheat oven to 350°F.
2. Chia Seeds Base:
• Mix graham cracker crumbs, Chia Seeds, and brown sugar in a bowl.
• Add melted butter and mix well.
• Press mixture into the bottom of a 9-inch springform pan.
• Bake for 10 minutes and then let it cool completely.
3. Passion Fruit Filling:
• In a large bowl, beat the Norman's Kosher Cholov Yisroel cream cheese until smooth.
• Add sugar and beat until fluffy.
• Add the eggs, one at a time, mixing well after each addition.
• Mix in the vanilla extract and passion fruit puree until well combined.
• Pour the mixture over the cooled crust.
• Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
4. Candied Pecans Topping:
• In a small saucepan, melt the butter over medium heat.
• Add the brown sugar and pecans and cook for 3-5 minutes, stirring constantly, until the sugar has melted and the pecans are well coated.
• Spread the pecans in a single layer on a baking sheet lined with parchment paper and let it cool completely.
• Sprinkle the candied pecans on top of the cooled cheesecake.
• Refrigerate the cheesecake for at least 4 hours or overnight before serving.
5. Slice and serve!