Cookies & Cream Chia Seed Cheesecake with Chocolate Ganache Topping Recipe

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Ingredients:

• Chia Seed Base:
• 1 1/2 cups crushed chocolate cookies
• 5 tablespoons unsalted butter, melted
• 1 tablespoon chia seeds
• Cookies & Cream Filling:
• 3 containers (24 ounces) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 10 chocolate sandwich cookies, coarsely chopped
• Chocolate Ganache Topping:
• 1/2 cup heavy cream
• 1/2 cup semisweet chocolate chips
• 1 tablespoon unsalted butter

Instructions:

1. Preheat oven to 350°F. Wrap bottom and sides of 9-inch-diameter cake pan with 2 3/4-inch-high sides with foil. Grease pan and foil.
2. For the chia seed base: Stir together crushed chocolate cookies, melted butter, and chia seeds in a medium bowl until well combined. Press mixture into bottom of prepared pan.
3. For the cookies & cream filling: Beat cream cheese, sugar, and vanilla in large bowl until smooth. Add eggs 1 at a time, beating on low speed after each addition just until blended. Fold in chopped cookies. Pour mixture over the chia seed base in pan and smooth out with spatula.
4. Bake cheesecake until edges are set and center 2 inches moves only slightly when pan is gently shaken, about 1 hour and 5 minutes. Transfer to rack and cool 10 minutes. Run knife around sides of cake to loosen. Chill overnight.
5. For the chocolate ganache topping: In a small saucepan, bring heavy cream to a simmer. Remove from heat and add chocolate chips and butter; stir until melted and smooth. Spread ganache on top of chilled cheesecake and return to the refrigerator until ganache sets, about 30 minutes.
6. Once set, remove cheesecake from pan and serve chilled.