Chia Olive Lemon Cheesecake with Toffee Crunch Topping

Ingredients:

• 1 cup chia seeds
• 1/2 cup almond flour
• 1/4 cup maple syrup
• 1/2 cup olive oil
• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 2/3 cup granulated sugar
• 3 eggs
• 1/2 cup lemon juice
• 1 tsp. vanilla extract
• 1/2 cup toffee candy bits

Instructions:

1. Preheat oven to 350°F.
2. In a food processor, grind the chia seeds and almond flour together until combined.
3. Add the maple syrup and pulse until the mixture starts to come together.
4. Press the mixture into the bottom of a 9-inch springform pan and bake for 12 minutes.
5. Remove from oven and let cool while you prepare the filling.
6. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until creamy.
7. Add the eggs one at a time, mixing well after each addition.
8. Stir in the lemon juice, olive oil, and vanilla extract until well combined.
9. Pour the filling onto the cooled chia seed crust and smooth out the top with a spatula.
10. Bake for 35-40 minutes, or until the edges are set but the center still jiggles slightly.
11. Let cool at room temperature for an hour, then chill in the refrigerator for at least 3 hours or overnight.
12. Sprinkle the toffee bits over the top of the cheesecake before serving.