Caffeine Kick Cheesecake

Ingredients:

• Chia Seeds Base:
• 1½ cups almond flour
• 1 cup chia seeds
• ¼ cup honey
• ½ cup coconut oil, melted


• Greek Yogurt & Honey Filling:
• 32 ounces (4 containers) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup Greek yogurt
• 1 cup honey
• 2 teaspoons vanilla extract
• 4 large eggs, room temperature


• Mocha Latte Topping:
• 1 cup heavy cream
• 1 cup dark chocolate chips
• 1 tablespoon instant coffee granules

Instructions:

1. Chia Seeds Base:
2. Preheat the oven to 350°F.
3. In a bowl, mix almond flour, chia seeds, honey, and coconut oil until combined.
4. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
5. Let cool.


6. Greek Yogurt & Honey Filling:
7. In a bowl, beat the cream cheese with an electric mixer until fluffy.
8. Add Greek yogurt, honey, and vanilla extract and mix until smooth.
9. Add the eggs one at a time, mixing well after each addition.
10. Pour the mixture over the cooled crust and smooth the top.
11. Bake for 50-55 minutes, or until the center is almost set.
12. Turn off the oven and let the cheesecake cool in the oven for 30 minutes.
13. Remove from the oven and let cool to room temperature.
14. Refrigerate for at least 4 hours, or overnight.


15. Mocha Latte Topping:
16. In a saucepan, heat the heavy cream until hot but not boiling.
17. Remove from the heat and stir in the chocolate chips and instant coffee granules until melted and smooth.
18. Pour the topping over the chilled cheesecake and spread evenly.
19. Let the topping cool and thicken for at least 30 minutes before serving.
20. Serve cold and enjoy!