Cheesecake Supreme

Ingredients:

• Quinoa base:
• 1 cup cooked quinoa
• 1/2 cup almond flour
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• Blueberry filling:
• 16 oz. frozen blueberries
• 3/4 cup water
• 1/4 cup honey
• 2 tablespoons cornstarch mixed with 2 tablespoons water
• 8 oz. Norman's Kosher Cholov Yisroel Cream Cheese
• Berries & Cream topping:
• 8 oz. Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup heavy cream, whipped
• Fresh berries for topping

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. Quinoa base: In a medium bowl, mix the cooked quinoa, almond flour, melted coconut oil, and maple syrup until well combined. Press the mixture into the bottom of the prepared pan. Bake for 10-12 minutes or until just golden brown. Let cool.
3. Blueberry filling: In a medium saucepan, combine the frozen blueberries, water, honey, and cornstarch mixture. Bring to a boil, then reduce heat and simmer for 5-7 minutes or until the sauce has thickened. Let cool for a few minutes. In a separate bowl, beat 8 oz. Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add the cooled blueberry sauce and beat until well combined. Pour the mixture over the cooled quinoa base and refrigerate for at least 2-3 hours or until set.
4. Berries & Cream topping: In a medium bowl, beat 8 oz. Norman's Kosher Cholov Yisroel Cream Cheese until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese. Spread the mixture over the chilled blueberry filling. Top with fresh berries as desired.
5. Refrigerate for at least 1 hour before serving. Enjoy!