Creamy Quinoa Tiramisu Cheesecake with Peanut Butter Cup Topping

Ingredients:

• 1 cup cooked quinoa
• 4 tablespoons unsalted butter, melted
• 2 containers (16 oz) of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup sugar
• 2 teaspoons vanilla extract
• 2 tablespoons cornstarch
• 4 eggs, room temperature
• 1/4 cup strong brewed coffee, cooled
• 1/4 cup coffee liqueur
• 1 cup heavy cream
• 1/2 cup peanut butter
• 1/2 cup chopped peanut butter cups

Instructions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan with butter.
2. In a bowl, combine cooked quinoa with melted butter. Firmly press mixture onto bottom of the prepared pan. Bake it for 10 to 12 minutes, until light brown.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar with an electric mixer until smooth. Add vanilla extract and cornstarch and mix again.
4. Beat in eggs, one at a time, until just blended. Do not overmix.
5. Gradually add cooled coffee and coffee liqueur and mix until just blended.
6. Pour cheesecake mixture over the quinoa base in the pan.
7. Bake until the center is almost set but still slightly jiggly, about 50 minutes.
8. Remove cheesecake from the oven and let it cool. Once cooled, refrigerate for at least 3 hours, preferably overnight.
9. When ready to serve, combine heavy cream and peanut butter into a bowl. Whip it until soft peaks form. Spread it over the top of the cheesecake.
10. Sprinkle chopped peanut butter cups on top and serve.